Ingredients:

  • 1 lb (450g) dried pinto beans, sorted and rinsed
  • 6 cups (1.4L) water
  • 1 medium (110g) white onion, halved
  • 4 cloves (12g) garlic, smashed
  • 1 tsp (6g) coarse salt
  • 3 tbsp (42g) lard or avocado oil
  • 1 small (50g) white onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) ground cumin
  • ½ tsp (3g) smoked paprika
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (8g) chopped fresh cilantro

Instructions:

  1. Combine dried beans, water, halved onion, and smashed garlic in a heavy-bottomed pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 to 2.5 hours until beans are tender enough to squish effortlessly.
  2. Heat lard or oil in a cast iron skillet over medium heat. Add the finely diced onion and sauté until translucent.
  3. Stir in the minced garlic, cumin, and smoked paprika and sauté until aromatic.
  4. Add the cooked beans to the skillet, ensuring you reserve the cooking liquid. Mash the beans with a potato masher for chunky texture or an immersion blender for a silky finish.
  5. Gradually stir in the reserved bean cooking liquid until the beans reach a velvety consistency that holds its shape.
  6. Stir in fresh lime juice and chopped cilantro. Season with additional salt to taste before serving.