- 2 tablespoons neutral oil
- 1 medium onion, small diced
- 2 cloves garlic, minced
- 1 cup dry pinto beans, soaked overnight
- 1 whole chipotle chile in adobo
- 1/4 teaspoon celery seeds
- 2 cups vegetable stock
- 1 teaspoon kosher salt
- 1 tablespoon lard
Pressure cooker method: Heat oil in pressure cooker over medium-high heat. Add onion and garlic and sauté until soft. Drain soaking water off the beans. Add the soaked beans, chipotle chile, celery seeds, stock and salt to pressure cooker. Lock lid, raise the heat and bring up to pressure.
Once pressure is established, lower heat to medium and cook for 30 to 35 minutes, until the beans are tender.
Once beans are cooked, remove the lid of depressurized pot, and remove chipotle chile. You can also leave it in for added spice. Let beans cool overnight or proceed to refry them.
Stovetop method: In a large pot, heat the oil over medium-high heat. Add the onion and garlic and sauté until soft. Drain the soaking water off the beans. Add the soaked beans, chipotle chile, celery seeds, stock and salt. You may need to add more stock or water to cover the beans by 1 inch. Bring to a boil over high heat, then lower to a simmer and cook until the beans are tender, 1 to 1 1/2 hours.
To refry: Heat the lard in a nonstick sauté pan over medium-high heat.
Meanwhile, mash the beans or pulse in a food processor to desired consistency. Add to the hot lard and cook until most of the moisture has cooked out, about 10 minutes. The beans will be pretty thick and fairly dry. If you feel they are too dry, add more vegetable stock to thin out. Taste and adjust seasoning as necessary.
Copyright 2016, J. Gasser, Original Recipe