INGREDIENTS
8 cups water
2 cups dry pinto beans
Salt to taste (after beans are fully cooked )
Sort beans and rinse well. Put 8 cups of water in a 6 quart pot. Add 2 cups of beans, bring to boil, stir and turn the heat off.
Let stand for 1 hour. Turn the heat back on, stir the beans, bring back to a boil. Simmer gently until beans are soft. Add salt to taste, a good measure to start with is 1 teaspoon.
Cool the beans to room temperature. Set up your food processor with the metal blade. Process beans in 2 or 3 batches, depending on the size of your food processor. Add bean liquid to obtain the consistency of mashed potatoes. If the beans are too dry, add some cooking liquid, 1/4 cup at a time.
Enjoy the beans as is, or refry with some good quality oil in a 10 inch skillet to the consistency of your choice, depending how you will use them .
You can freeze the beans in 1 or 2 cup containers, for up to 2 months. This recipes yields good quality beans with little hands on time.