This mashed beans recipe has been used in Mexico for generations, according to my stepmom 🙂 Absolutely delicious, and work great with so many meals (a list of suggested pairings is below).
**If you have a slow cooker, you might also be interested in this very easy mashed/refried beans recipe!
- 1 lb pinto beans
- 1-2 Tbsp. olive oil
- garlic (optional)
- Fill a large pot halfway with water and bring to a boil.
- Sort the beans on a tray and throw out any rocks, dirt clumps, and bad beans.
- Put the beans in the boiling water, cover with a lid, and turn the heat off. Soak for about 30-50 minutes.
- Drain and rinse beans.
- Once again, fill the pot halfway with water. Put the beans in the water and bring to a boil. Cook on high heat for 10-15 minutes. You may need to tilt the lid so some of the steam can escape. Stir occasionally.
- Turn the heat to medium heat (simmer/boil) and cook for two or more hours, until very soft.
- You may choose to scoop out some of the extra water at this point, depending on how thick or thin you want your beans to turn out.
- Add 1-2 spoonfuls of olive oil.
- Mash the beans while they are boiling until your desired consistency. Add salt to taste.
Here are some links to delicious recipes on this blog that call for mashed beans: