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Best Pinto Beans/Refried Beans

Of course if you are going to use some of this recipe for the dessert Pinto Pie, then just use beans, oil (not bacon grease), and water. Add salt to taste when cooking down liquids at the end.

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2 full c. dry pinto beans (this is 1 pound)

5 to 6 c. water

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2 T. oil or bacon grease

1/4 c. dried chopped onion

1 tsp. garlic granules​

sea salt to taste

1 tsp. liquid smoke

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Sort beans and rinse well. Do NOT pre-soak beans. Put in medium pot. Add water. Bring to a full rolling boil, then turn heat down to low, cover, simmer until getting tender (up to 2 hours) 

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Add oil/grease, onion, garlic, salt, liquid smoke. Bring to full rolling boil, turn heat to lowest, cover,  cook 1 to 2, or more, hours until it is getting thickened. Last half hour, if needed: can take off cover, turn heat to medium, cook down liquids to a thick reddish soup, stirring occasionally.

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Refried beans: drain cooked pintos, put in a bit of oil in fry pan, mash and heat, adding in a bit of

the drained liquid if needed. Can also add spices, etc. 

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