Yield: 2 entrees, 4 side dishes
1 tablespoon grapeseed oil
½ cup minced onion
¼ teaspoon salt
½ teaspoon pressed or grated garlic
1/4 teaspoon ground red pepper (cayenne)
¼ teaspoon ground cumin
3 cups cooked pinto beans
1 ½ cups chicken or vegetable broth, divided
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
Crumbled, fresh bacon
Bunch of fresh cilantro
- Añejo, grated
- Asadero, grate and place directly on hot beans. Cover beans until cheese melts.
- White cheddar, grated
- Chihuahua, grated
- Monterey Jack, grated
- Queso Fresco, crumble into very small pieces and placed directly on hot beans. Cover beans until cheese melts.
- Heat a medium-sized frying pan over medium heat. When warm. Add grapeseed oil.
- When oil shimmers, add onions. Sprinkle with salt. Saute until onions are soft and translucent. Do not brown.
- Add chili powder and cumin.
- When spices bloom, add ½ cup broth.
- Add garlic and simmer for 5 minutes to allow garlic to soften. The mixture should have almost a paste-like consistency.
- Add beans and ½ cup broth.
- Stir, cover and simmer for 5 minutes.
- Remove saucepan from heat.
- Mash beans with a potato masher until there are no longer any whole beans. Determine the desired consistency and continue to mash if desired.
- Add cilantro. Stir to mix.
- Place in icebox overnight.
- Place ½ cup broth in 2-quart saucepan. Bring to a boil.
- Add beans.
- Add broth if necessary to prevent beans from sticking to the pan. Remove pan from heat.
- Add lime juice. Stir.
- Adjust cayenne, salt or lime juice to taste.
- Place in serving dish.
- Garnish, if desired.