Pinto Beans & Refried Beans

Filed under: Cultural Foods - Mexican, Side Dishes.

1-pound pinto beans
1-pound short ribs of beef
1 4 oz can tomato sauce
1 medium onion peeled & chopped
2 tsp salt
1 or 2 cloves of garlic chopped
water to cover

Carefully pick over the beans to remove any stones, rinse in water, place beans in pot with garlic and enough water to cover the beans with about 3" of headroom. Soak overnight, then bring to a boil.
Add the short ribs and tomato sauce. Reduce the heat and simmer for about 2 hours, skimming as necessary, or until the beans are very tender.
Add salt during last half-hour of cooking. Remove the short ribs and shred the meat, throw away the bones and return meat to pot. Beans are now ready.
To Refry: heat oil in large frying pan. Ladle some beans into pan and mash with a potato masher; continue this process until you have as many beans as you wish to refry, (or you may ladle the beans into a processor container and process until almost smooth).
Turn the heat low and heat until the beans are of a medium dry consistency. The beans are now ready for use.

Recipe Summary:
Yield: 4 - 6 servings
Prep Time: 30 minutes
Cook Time: 3 to 4 hours depending upon the age of the beans

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns