|Preparation time||45 minutes|
|Serving Size||1/4 recipe|
|Calories Per Serving||Approximately 139 per serving|
1 cup pinto beans soaked overnight in water
1/2 onion diced
2 jalapenos deseeded and finely diced
salt to taste
1/4 teaspoon chipotle pepper powder(optional)
2-3 teaspoons oil
1 teaspoon mexican oregano
1.Pressure cook/slow cook the beans in water and salt for about 10 whistles until they are soft and mushy.
2.In a pan heat the oil and saute the onions and jalapenos until soft and translucent.
3.Add the oregano and chipotle pepper powder and saute for 1 more minute.
4..Add to the beans and continue to cook for few more minutes until the water evaporates(Add more water,mashing with a potato masher (if you do not have enough water to cook the beans) and the consistency of refried beans is reached(like a porridge).
Traditionally pork or lard are added to the dish instead of the oil.You can use those if you wish.
If you do not use a pressure cooker cook them in a stock pot on a low simmer.
You can also add chicken stock or vegetable stock to the dish instead of water.
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