In Mexico pinto beans are a staple and the natives have come up with some amazing recipes. This recipe comes from my mother-in-law who is from Guadalajara Mexico. She is a health conscious individual and has showed me how to make her wonderful frijoles. It has taken me many rears to get mine to taste like hers and I will show you how to get the best flavor from this cheap and healthy food.

Use olive oil instead of lard. Frying foods can be unhealthy if there is starch in whatever you plan to fry. Foods like potatoes, breads or breaded meats become carcinogenic once it touches any type of hot oil. Luckily for all you Mexican food lovers out there (like me), all beans are protein and will not become dangerous to your health if fried. With a good pinto and the best oil available you get something delicious, healthy and extremely versatile.

Note-Always use a wooden spoon. It is healthier, safer and does contribute to the taste.

Warning-Beans are full of iron and may discolor stainless steel cookware but will not damage or effect the flavor of any other meal prepared in same pot or pan.

You will need...

*2 cups of dry pinto beans

*1 onion (I like yellow)

*1 jar of pre-minced garlic or 5-7 large cloves of fresh garlic

*Bold flavored olive oil

*Garlic salt

*2 cups of pinto beans (note-the darker your pintos are the better the taste. Do not purchase from the bulk section unless from a specialty store. You want your beans to appear light to dark brown or red. If you have an heirloom strain like pink or zebra even better.)

Wash the beans thoroughly in a colander and pick out any pebbles there might be. Transfer the beans to a large pot and cover with water 2-3 inches from the lip of the pot. Bring the beans to a rolling boil for 10-15 minutes. Drain the water and rinse the beans, then add fresh water the way you did before. This will reduce any gas you may have from them later. Especially if you are unaccustomed to eating beans. Return to a rolling boil and reduce heat to a nice simmer. Simmer beans 5-12 hours. Depending on the variety of your beans it could take as little as 4 hours or up to 12. I will do this part in the morning before going to work or the evening before I want frijoles and allow the beans to simmer over night or while at my job. Make sure there is lots of water in your pot before leaving. Beans absorb tremendous amounts of water and will burn the bottom of your pot from the lack of moisture. A good way to tell your beans are done is that the skin will be loose and the flesh soft like a bake potate. The water will be a rich dark brown resembling coffee.

*In a large frying pan, preferably a deep one as well, line the bottom with 1/2 an inch of olive oil. In choosing an olive oil be sure to get a variety with bold or rich flavor. The type of oil you choose will make a dramatic difference in the out come of your frijoles. I like to use Star brand olive oil.

*Dice up 1 large yellow onion or 2 small ones and put it all into the pan with the oil and fry till the onion just get brown on the edges.

*This is the time when you want to add your garlic. This recipe calls for a lot of garlic so I always get the jar of pre-minced garlic and put in 2 heaping tablespoons over the onion. Adding it at the same time as your onion, your garlic will burn. Waiting for the onion to get done then adding your garlic will burn your onion and this is a big key to getting the best flavor. If you don't have this you want 5-7 good sized cloves. Smash the garlic and peel the paper from them. You will not need to mince but you will need to put in the oil at the same time as the onion. Be sure both onion and garlic are well caramelized before adding the beans.

*Once your bulbs are ready use a slotted spoon and begin removing the pintos from the water. Place spoonful after spoonful over the oil till you can no longer see any o the oil or onions. Do not stir the beans. You should be able to use all the beans if not that is ok because beans have a long freezer life. Save the bean broth for later.

* Sprinkle a generous amount of garlic salt over the beans. Now you can stir them. Look at the oil and if it has turned a milky color it is time to mash. If not allow the beans to keep frying every 5 minutes before stirring. Repeat until the oil has changed color.

*Bring out your potato masher and start mashing the beans while still in the pan. The consistency of the frijoles will become much dryer and caky as you mash. Smash the beans for 3-5 minutes or till most of the beans are no longer whole.

*Make a well in the center of the beans by pushing them against the side of the pan. Stir the bean broth bringing up the particles from the bottom and pour it into the well just till it over flows into the beans. Discard any water left in the pot.

*Using your spoon start cutting through the refried beans allowing the broth access to other areas. Gently stir till all the broth has mingled with the beans and have turned to a dark and smoother consistency. Now your beans are ready to enjoy.

Serve in warm tortillas as bean burritos, in gorditas or as a side dish to enchiladas, carnitas or quesadillas. Garnish with shredded cheese, celantro and sour cream.

*Any questions, suggestions or ideas please leave a comment. If you use this recipe I would love to hear back from you even if you didn't like it. Thanks and happy cooking :)