@Wisp@hexbear.net

So

1lb pinto beans (about 2 cups) I've had good look with "la preferida" brand beans.

Sort out broken beans and ugly beans so you only have whole beans left. Rinse beans 3-4 times, more than you think you need to, get em good and clean.

Add beans and water about 1-2" above beans to a pot, bring to boil. Boil for 5 mins, then remove from heat and let beans sit in the hot water for 30 minutes.

Drain water. add fresh water 1-2" above beans

Okay, now the real recipe begins.

Start heating beans in water.

Add to your bean pot:

A glug (2-3tbs probably, maybe more) of vegetable oil

1Tbs salt (1tbs salt per pound of beans is a standard ratio I've been told)

Half a white onion. I usually just halve it then cut in some criss crosses. The onion will be blended eventually, so don't waste time dicing it

~2 garlic cloves, smashed with flat blade of knife

~2 serrano peppers, halved, seeds removed

1 pinch each of Mexican Oregano and Epazote

Boil those beans for about an hour, up to 2. If you need to add water, do so. Taste your bean broth as you go to see if it's salty enough. 1tbs per lb of beans should be perfect or maybe just a little too salty.

After an hour+, scoop out a cup or so of water and keep ready, you may need to add liquid to the pureed beans.

Once beans are the perfect creamy texture...

Either immersion blend or transfer to blender, blend the beans until smooth, or whatever texture you like. Add the removed water if beans are pasty.

You're done!

Eat the beans 🫘