- 2 cups pinto beans;
- 2 fresh jalapeño peppers
- 1 medium onion
- olive oil
Soak the beans overnight. Really. Dice the onion and peppers and sauté in olive oil until the onions turn transparent. While that’s happening, rinse the pintos and put them in a crock pot. Resist the urge to use a “slow-cooker”. Add the onion/pepper mix to the crock pot with enough water to cover everything with a couple of inches to spare and cook for 8-10 hours, until the beans smoosh easily between your fingers.
Heat some olive oil (2-3 tablespoons, a big glurg) in a big heavy frying pan-like thing, then spoon some beans into the pan with a slotted spoon. Smash the beans with a potato masher, then add some more beans and smash them and keep doing that, adding liquid from the crock pot when the beans get too dry.
When all the beans are mashed eat some rolled up in a flour tortilla with some cheese–tomato and avocado too, if you have them. Save the rest for later or give some to your kids.
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