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Ingredients
Scale
- 1 pound dry pinto beans
- 3 quarts water
- 1 small onion chopped into chunks
- 2 garlic cloves peeled and left whole
- 2 teaspoons salt plus more to taste
- 1/2 cup milk
Instructions
- Rinse the beans under cool water and remove any small stones or shriveled beans.
- In a large pot, combine the beans with water, onion, garlic, and a generous pinch of salt. Bring to a boil, then reduce heat and cover the pot to simmer for about 2½ hours until the beans are very soft.
- Drain the beans, saving about 1 cup of the cooking liquid. Discard the onion and garlic, then return the beans to low heat.
- Add ¼ cup of the reserved cooking liquid and another pinch of salt. Mash the beans with a potato masher while slowly adding in the milk until reaching the desired consistency. Use an immersion blender for a smoother texture if preferred.
- Taste and adjust salt as necessary. Serve warm with your favorite toppings.
Notes
Feel free to customize with additional spices or toppings like cheese or jalapeños.
These beans can be made ahead of time and reheated for convenience.
Adjust the amount of milk to achieve your preferred creaminess.
- Prep Time: 10 minutes
- Cook Time: 175 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 0g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg