Mexican Pinto Beans

Mexican Pinto Beans

adapted from Mexico One Plate at a Time  by Rick Bayless

This makes a brothy bean dish. It can be turned into refried beans by draining the beans (reserve the broth) and cooking them again with sautéed onion and garlic; mashing them with a spoon or potato masher and adding enough bean broth to make it smooth.

The epazote adds a sweet mild flavor to the beans. Substitute other dried beans that you may have in your pantry.... kidney, black, white etc.

Makes 2 servings                                                       1 WW Blue point / serving

1/4 cup dried pinto beans

1 tsp. bacon drippings or olive oil

1/4 medium onion, chopped

3/4 tsp. dried epazote (optional)

2 tortilla chips, crushed

2 tsp. Mexican queso fresco or feta cheese

1. Put the beans in a pot along with 2 cups of water, the bacon drippings, onion and epazote; bring to a boil.
2. Lower the heat to simmer, cook with the cover slightly askew for 2 hours.
3. Check the pot occasionally and add more water as needed.
4. To serve, top with crumbled tortilla chips and cheese.

Enjoy!