Time: 3 hours 15 minutes
Complexity: easily
Servings: 12

The name of this Mexican dish suggests that the tender, boiled beans are pan-fried with spices, partially mashing them to create a thick, creamy, and delicious flavor. The dish is quite versatile and can be used in burritos, tacos, and other side dishes, or served as a main course.

Ingredients:

• 6 cups dry pinto beans
• 4 thick strips bacon, cut into 2 cm pieces (can be substituted with ham)
• 1 tbsp chili powder
• 1 tsp salt + more as needed
• 2 tsp black pepper + more as needed
• 55 g butter (bacon fat, lard, or shortening will do)
• 1 onion, diced
• 2 cups grated sharp cheddar
• Pickled Jalapeño Rings

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, bacon, cheddar cheese, jalapeno pepper, baked beans

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Preparation:

Step 1
• Rinse the beans thoroughly and place them in a large saucepan along with the bacon. Cover with water, 3–5 cm (1–2 inches) above the beans. Bring to a boil over medium-high heat, then reduce the heat to low and cover.
Step 2
• Simmer for 2–3 hours. If the liquid evaporates too quickly, add more water. The beans are ready when they are tender when pierced with a fork.
Step 3
• Add chili powder, salt, and peppercorns. Stir and taste, adding more salt and pepper if needed. Adjust other seasonings as desired.
Step 4
• Heat the fat in a large skillet and sauté the onion until translucent. Add the beans to the skillet and mash until the desired consistency is reached. Stir and cook until heated through, then add the grated cheese. Sprinkle with jalapeno slices.

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