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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans under cold running water, picking out any debris or bad beans. | 2. Place beans, water, 1 T shortening and sliced onion to a 3 quart saucepan. Bring to boil over high heat then reduce heat to low, cover and simmer for 1.5 hours, or just until beans are tender, not soft. | 3. stir in salt, cover and simmer over very low heat for 30-45 min until beans are very soft. DO NOT DRAIN. | 4. heat remaining 1/3 c shortening in heavy large skillet over high heat until very hot. add chopped onion and garlic. reduce heat to medium. cook and stir 4 min until onion is softened. | 5. Increase heat to high. add 1 cup undrained beans. cook and stir, mashing the beans with a a potato masher. | 6. as beans begin to dry, add another 1 cup undrained beans. cook and stir mashing beans. | 7. repeat until all the beans and cooking liquid have been added and the mixture is a coarse puree. Adjust heat as needed to prevent burning. total smashing time is about 20 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	1 1/3	cups	dried	-	-	-	-
cold water	4 1/2	cups		0.0	0.0	0.0	0.0
vegetable shortening	1/3	cup		115.2	0.0	0.0	12.8
vegetable shortening	1	tablespoon		115.2	0.0	0.0	12.8
white onion	1		sliced	28.0	6.537999999999999	0.77	0.07
salt	1 1/2	1/2		-	-	-	-
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	-	-	-	-

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