I used to stay away from recipes involving beans because they usually require you to soak them overnight. I would always forget and then I would be stuck scrambling to make something for dinner. I came across a recipe years ago that didn’t require an overnight soak, so I knew that I had to try it. I like to make a big pot of these beans then freeze them for later use. I usually do pinto beans, but I’ve also done black beans. You can try out different beans to see what you like. I also like to double the recipe – it takes the same amount of time and effort.
from Simply Recipes
- 2 1/2 cups of dry pinto beans (about 1 lb) // I usually buy a 4 lb bag and make half of it at a time
- 1/2 cup onion, chopped
- 2 – 4 tbsp pork lard, bacon fat, or olive oil
- 1/4 cup water
- salt to taste // Beans soak up a ton of salt, so you may have to use more than you are used to
- Seasonings (optional) // I like to add a little taco seasoning to flavor the beans
- cheddar cheese (optional)
- Rinse the beans in water and remove any small stones, pieces of dirt, or beans that are bad/split open.
- Put beans into a pot and cover with at least 3 inches of water.
- Bring to a boil, then lower heat to a simmer, covered, for about 2 1/2 hours. [Depending on the age of your beans, the cooking time will vary. The beans are done when they are soft and the skin is just beginning to break open]
- Strain the beans from the cooking water.
- Add onions and the lard/fat/oil to a sturdy frying pan on medium high heat. Cook until onions are translucent.
- Add the strained beans, 1/4 cup water, and seasonings (optional) to the pan. Using a potato masher, mash the bean in the pan, while you are cooking them, until they are a rough puree. Add more water if necessary to keep the fried beans from getting too dried out.
- Add salt and cheddar cheese, if using. When the beans are fully heated through, the beans are ready to serve.
- To Freeze: I place about 2 cups of beans into a freezer bag and add 1/8 cup water. This keeps the beans from drying out too much when you reheat them.