(adapted from original recipe)
1 pound dried pinto beans, rinsed
10 cups (or more) cold water
fat from meat
white onion, finely chopped and sauteed
1 Tbsp. chicken bouillon
1 tsp. fine sea salt
salt and pepper to taste
1. Place dried beans into large pot.
2. Add 10 cups water.
3. Bring to boil over high heat, stirring occasionally.
4. Reduce heat to medium-low, cover partially, and simmer until beans are just tender (about 55 minutes).
5. Mix in 1 tsp. fine sea salt.
6. Cover partially, and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans (about 20 minutes or longer).
7. Heat fat from meat in heavy large skillet over medium heat.
8. Add white onion and saute until beginning to brown (about 8 minutes).
9. Using slotted spoon, transfer beans to skillet.
10. Mash with potato masher to coarse, lumpy puree.
11. Pour in enough water or bean cooking liquid (about 2 cups) to moisten.
12. At this time, you can add 1 Tbsp. chicken bouillon and any other optional ingredients you prefer such as cumin, chili powder, paprika, garlic.
13. Season to taste with salt and pepper.
14. Cook for an additional hour while mashing beans.
14. Serve beans warm with tortillas.
Note: We drained beans prior to cooking.
Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in water or bean cooking liquid by ¼ cupfuls if dry.