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 pinto beans under cool water and remove any stones or shriveled beans.
- In a large pot, combine the beans, water, onion, garlic, and a pinch of salt. Bring to a boil, then reduce the heat and simmer. Cover and cook for about 2½ hours until the beans are soft and breaking open.
- Drain the beans, reserving 1 cup of the cooking liquid. Discard the onion and garlic, and return the beans to the pot over low heat.
- Add ¼ cup of the reserved cooking liquid and another pinch of salt. Mash the beans with a potato masher while gradually pouring in the milk to achieve your desired texture. For a creamier consistency, use an immersion blender.
- Taste and adjust the salt as necessary. Serve warm with your favorite toppings.
Notes
For extra flavor, consider adding spices like cumin or chili powder while mashing the beans.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.