This family recipe is a staple in southeast Texas and can easily be refried and enjoyed with a flour tortilla. They’re great for breakfast, lunch and dinner.

Yields1 Serving

 1 lb Dried pinto beans
 1 tbsp Salt
 1 tsp Garlic powder
 1 tsp Black pepper
 1 Cube caldo de tomate
 1 Strip of bacon (optional)

1

Rinse beans thoroughly then place them in a large pot and fill with water until the water is 2 inches from the top.

2

Add all remaining ingredients and bring to a boil.

3

Reduce heat to simmer and allow beans to cook uncovered for 4-5 hours.

To Make Refried
4

Heat pan on medium high and coat with either bacon grease, lard, butter or oil.

5

Toss in desired amount of cooked beans and mash with a potato masher.

6

Add bean juice or water and cook until desired consistency, approximately 15-20 minutes.

 

Ingredients

 1 lb Dried pinto beans
 1 tbsp Salt
 1 tsp Garlic powder
 1 tsp Black pepper
 1 Cube caldo de tomate
 1 Strip of bacon (optional)

Directions

1

Rinse beans thoroughly then place them in a large pot and fill with water until the water is 2 inches from the top.

2

Add all remaining ingredients and bring to a boil.

3

Reduce heat to simmer and allow beans to cook uncovered for 4-5 hours.

To Make Refried
4

Heat pan on medium high and coat with either bacon grease, lard, butter or oil.

5

Toss in desired amount of cooked beans and mash with a potato masher.

6

Add bean juice or water and cook until desired consistency, approximately 15-20 minutes.

Maria’s Southeastern Texan Pintos