Foods I would never buy 

Ingredients

• 1 pound Dried Pinto Beans (Rinsed and sorted; yields about 4 cups cooked beans)
• 6 cups Water (For soaking and cooking beans)
• 2 tablespoons Bacon Fat (Leftover from breakfast; substitute with vegetable oil for vegetarian version)
• 1 medium Onion (Finely diced)
• 2 cloves Garlic (Minced)
• 1 teaspoon Salt (Adjust to taste)
• 1/2 teaspoon Mexican Oregano (Optional; adds authentic flavor)
• 1/2 teaspoon Ground Cumin (Optional)
• 1/4 cup Chicken Stock (Adds moisture and depth; can use water with bouillon)
• 1/4 cup Shredded Cheddar Cheese (Optional topping; omit for vegan version)

Instructions

1. Soak the Beans

   Place the dried pinto beans in a large bowl, cover with 6 cups of water, and let them soak for at least 8 hours or overnight.

   Time: PT8H

2. Drain and Rinse

   After soaking, pour the beans into a colander, discard the soaking water, and rinse thoroughly under cold running water.

   Time: PT5M

3. Cook the Beans

   Transfer the rinsed beans to a large pot, add fresh water to cover by 2 inches, bring to a boil, then reduce to a gentle simmer. Cover and cook for about 1 hour, or until beans are very tender.

   Time: PT1H

   Temperature: Low simmer

4. Sauté Aromatics

   While the beans are simmering, heat 2 tbsp bacon fat (or oil) in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook an additional 1 minute until fragrant.

   Time: PT6M

   Temperature: Medium

5. Combine Beans and Aromatics

   When the beans are tender, drain them, reserving about 1/2 cup of the cooking liquid. Add the beans to the skillet with the sautéed onion‑garlic mixture.

   Time: PT2M

6. Mash and Season

   Using a potato masher, mash the beans to your desired consistency—smooth or slightly chunky. Stir in 1 tsp salt, 1/2 tsp Mexican oregano, 1/2 tsp ground cumin, and the reserved bean liquid or chicken stock to reach a creamy texture.

   Time: PT5M

7. Finish and Serve

   Taste and adjust seasoning if needed. Transfer to a serving bowl, sprinkle optional shredded cheddar on top, and serve warm with tortillas, rice, or as a side.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

10 g

Carbohydrates

30 g

Fat

2 g

Fiber

9 g