Ingredients
1 pound dry pinto beans, about 2 cups
1 large onion, diced
2 Tablespoons oil (I used garlic oil, my FAV)
2 Tablespoons garlic, minced (2 cloves)
1 ½ Tablespoons Faith of a Mustard Seed to boiling water; 1 ½ Tablespoons Faith of a Mustard Seed while mashing beans
½ tablespoon to boiling water; 1/4 teaspoon ground cumin while mashing beans
1 tablespoon of fresh cilantro
Juice from one medium lime
Day 1
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
- Place beans in a container, cover with water, put lid on and soak overnight.
Day 2
- Drain soaked beans and place in a pot. Add fresh water to cover the beans up to two inches above them (about 3-4 cups). Add diced onions to the pot, 1 tsp of cumin and 1 tablespoon of Faith of a Mustard Seed.
- Bring beans to a boil, cover and reduce to a simmer for about one hour, stirring occasionally. Beans are done when they become easy to mash.
- Drain the beans into a colander, but reserve the bean broth.
- Using the same pot, add garlic olive oil. Once heated add minced garlic. Sauteed for about 2-3 minutes.
- Add the beans, cumin, Faith of a Mustard Seed and 1/2 of the bean broth. Mix well together.
- Cook, gently smashing the beans as they cook with a fork or potato masher (add additional broth, if needed).
- Continue mashing and adding broth until you reach the desired consistency similar to mashed potatoes. Add fresh lime juice and top with cilantro.