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pinto beans onion scallion culantro cumin oregano oregano bacon basil garlic olive oil salt ground pepper
Viewed: 44 - Published at: 3 years agoIngredients
- 2 cups pinto beans
- 12 cup onion (thinly sliced)
- 12 cup scallion (thinly sliced)
- 0.5 (5 g) packet sazon goya con culantro y achiote
- 12 tablespoon cumin
- 12 tablespoon dry oregano
- 1 teaspoon Mexican oregano
- 3 slices bacon (chopped)
- 4 medium basil leaves (chopped)
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 12 tablespoon fresh ground pepper
Method
- Preparing beans: Sort the beans, getting rid of rocks and dark beans.Soak beans to soften for at least four hours, over night works best.
- (The longer the beans soak the quicker they cook).
- Drain beans.
- Set stove to a medium heat.
- In a medium pot add oil and allow to heat for about a minute.
- Add onions, whole garlic and scallions to the pot, allow the vegetables to caramelize and soften, stir often.
- Takes about 8 minutes.
- Combine Sazon, salt, pepper, dry oregano, Mexican oregano, cumin, fresh basil, and bacon to the vegetables.
- Lower heat to low and let flavors combine, for about 4 minutes.
- Add drained beans to the pot.
- Cover the beans with water and let simmer on a medium low heat, stir occasionally, until beans softened.
- About four to six hours later (make sure beans are soft) remove beans from heat.
- You can leave the beans with the liquid and eat them how they are.
- For refried beans drain beans of excess water.
- Mash the beans with a potato masher until smoothed an well combined.
- Serve hot.
