Place the rinsed and sorted beans in a lidded stockpot and cover with water about 3 inches above the level of the beans. Add the salt and cook on low covered almost all day (at least 6 hours), stirring and checking water levels occasionally. If they get too dry, boil water to add - NEVER ADD COLD WATER - it will make the beans hard. When the beans start getting a nice, slightly thickened broth, add the remaining seasonings and onion, if desired. Cook an additional half an hour or until the onion is soft. See notes to make refried beans from your leftover pintos.
To make refried beans, remove beans from juice to a bowl. Mash the beans with a potato masher until you get the desired consistancy. Fry a strip or two of bacon in a non-stick skillet.
Remove bacon and transfer the beans to the skillet. Fry the beans on medium heat turning often with a spatula until they reach the desired consistancy and are heated through. Top with grated cheese just prior to serving or spoon into warmed flour tortillas, top with cheese and any other toppings you like - onions, salsa, green chilies, etc., roll up, and eat.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 6|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 227.2mg||8 %|
|Potassium 258.9mg||7 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 10.6g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 82
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