I was a little random last time I made these – this is what I think I did!
Rinse and drain one package of dried pinto beans and place in a large bowl. Cover with cold water and soak over night. By morning, they will have absorbed most of the water, so add additional water so that they are, again, covered with water. Pour into a large saucepan and add:
- 3-6 gloves of garlic, crushed
- 2 tablespoons dried oregano
- 1 1/2 tablespoon powdered cumin
Simmer slowly for 2 to 3 hours or until the beans are very tender. Make sure the pan does not run dry and add additional water periodically if needed. Remove from heat and mash with a potato masher. Stir in about a cup (I used three heaping desert spoons, which I think was close to a cup) of shortening or margarine until well-absorbed.
If you’re not concerned with a vegan version, lard is more traditional as is soaking the beans overnight with a hamhock or some bacon drippings!