16 oz (1 lb) whole dried pinto beans
8 cups water
2 Tablespoons vegetable oil
salt (to taste)
Rinse pinto beans, picking out bad beans.
Soak beans in water overnight. (This reduces cooking time. If beans aren't soaked overnight, increase cooking time.)
Bring beans in water to a boil then reduce heat to simmer.
When beans are mashable, turn off heat.
Drain beans being sure to reserve liquid for later use.
Heat oil in pan.
Add drained beans to pan and fry them.
Add reserved liquid and mash beans. Add liquid (and/or water) for desired consistency.
Add salt to taste.
Pairs Well With
A classic stand-by in the Hoyos family.