Ingredients6 h 18 m servings 215 cals
- Combine water, pinto beans, and garlic into a large pot and cover; Cook over low heat for 5 1/2 hours; stir salt into beans and continue cooking until beans are very soft, about 30 minutes more.
- Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.
- Cook's Note:
- Add water if needed during the cook time to ensure that the beans remain covered.
Per Serving: 215 calories; 9.8 g fat; 23.8 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 210 mg sodium. Full nutrition
ReviewsRead all reviews 4
Simple and honestly just great beans. Nothing fancy, nothing fake, just great beans. I did use oil to re-fry the beans as instructed and that was great but lard would even be more authentic a...
Easy and tastes just like beans from a Mexican restaurant. Kids love it too!
Used bacon grease in place of the oil, added fine diced onion and jalapeno to the refry. Good beans.