This recipe is a modification of what my friends Maria and Elva told me to do to make this, over the phone. Note that when someones says use 'a little salt' - a little varies from person to person. I used a little salt, like a couple of sprinkles from the salt shaker. Then I watched Maria make it once and she added a handful of salt...
Pinto Beans - no set amount, remember that they swell up when soaked Salt - read above comment Onion - 1 medium to 1 large, depending on taste Garlic - 1 - 2 cloves, depending on taste Bacon fat - optional (or any other cooking oil) Chorizo - optional (this is a spicy Mexican sausage which does taste delicious) Taco Seasoning - optional
As you can tell, this is very home made - but good, I eat it all the time.
Wash, sort and soak the beans overnight. Have the water an inch or two above the beans. Pour out the water, rinse the beans and re-fill pot with water & beans Cook until the beans are tender - a couple of hours, adding additional water as needed.
In skillet, sauté onion and/or garlic if using (I use both), in oil (this is where the bacon fat would come in to play) Add chorizo if using and fry like ground beef, drain well.
Drain the beans but save the water - you will need it Add the softened, cooked beans to the skillet of previous ingredients, then smash the beans - traditional I'm told is with a cup, but I use a potato masher. Add water from the boiled beans until it is the consistency that you want - heat and eat.