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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft. | 2. If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid. | 3. Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings. | 4. Meanwhile, mince the onion and garlic. | 5. *Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft. | 6. With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed. | 7. Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor. | 8. *NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot. | 9. Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	2 -3	cups	dried	-	-	-	-
water				-	-	-	-
bacon	3 -4	slices	cooked	0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white onion	1/3	cup	minced	21.3333	4.9813	0.5867	0.0533
oil				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.