Ingredients:
2 -3 cups dried pinto beans
1 ham hocks (optional)
1 large onions, chopped
2 -3 cloves garlic, chopped
vegetable oil
Directions:
Rinse beans in colander.
Place beans and ham hock in large pot and cover generously with water.
Bring to a boil.
Cover beans and reduce heat between low and medium.
Cook for 2 to 2 1/2 hours or until beans are tender.
Start checking beans after 1 1/2 hours.
In the sink place a bowl with a colander on top.
Pour beans into colander catching some of the bean liquid below.
Set beans and liquid aside.
In a skillet saute onion and garlic in vegetable oil until onions are fragrant.
Place onion mixture in a blender or food processor (leaving oil in pan) and then add beans and about 3/4 cup of bean liquid.
Puree.
(I personally like my beans this way light and fluffy) You may need to add more bean liquid to get the desired consistency you want.
Back in the same skillet, heat remaining oil.
(Now this part is really optional if you want to cut the fat) Add pureed bean mixture back to hot skillet and stir.
At this point is when you have to salt it to taste.
I like my food salty, so I start with a teaspoon of salt right away and adjust by sprinkling with the salt shaker if I think it needs more.
Servings: 6-8
Time preparation: 30 min.
Time total: 32 min.