"These beans can be made ahead and frozen either whole or refried. They taste great as a side dish or in tacos, burritos, quesadillas, and nachos. They're best when they've sat overnight, which makes them softer and better for mashing." —Theresa Marquez
More From Cooking Light
- Calories: 242
- Calories from fat: 28%
- Fat: 7.5g
- Saturated fat: 4.3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.4g
- Protein: 13.2g
- Carbohydrate: 30.8g
- Fiber: 11.8g
- Cholesterol: 17mg
- Iron: 2.9mg
- Sodium: 373mg
- Calcium: 160mg
- 3 cups dried pinto beans
- 20 cups water, divided
- 2 ounces salt pork
- 2 large garlic cloves, minced
- 1 1/4 teaspoons salt
- 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
- Sort and wash beans; place in a pressure cooker. Add 10 cups water. Close lid securely; bring to high pressure over high heat (about 7 minutes). Cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans, discarding liquid.
- Return beans to the pressure cooker. Add 10 cups water, salt pork, and garlic. Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid.
- Discard salt pork. Cool the beans to room temperature.
- Drain beans, reserving 1 cup cooking liquid. Heat a large nonstick skillet over medium heat. Add the beans, reserved cooking liquid, and salt. Mash the bean mixture with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated. Sprinkle with cheese.
- Note: To prepare in a pan: Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above the beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Add beans, 10 cups water, salt pork, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beans are tender. Continue with discarding salt pork and complete the recipe as directed.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note