- 5 cup cooked pinto or black beans, plus their cooking liquid
- 1/2 cup white onion, chopped
- 3 tablespoon safflower oil
- 1 teaspoon kosher or sea salt, more or less to taste
In batches, place beans and their cooking liquid in a blender or food processor and puree until smooth.
In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes.
Add the onions and let them saute for about 3 to 4 minutes, until they have softened, become translucent and have started to slightly brown along the edges.
Add the pureed beans over the sauteed onion.
Let them season and thicken for about 10 to 15 minutes, stirring now and then, until they have achieved a thick puree consistency and are somewhat pasty-looking.
It depends on your liking.
Some people like them thicker and some people like them with a softer consistency.
While it depends on how you like them, they are mostly cooked until they can hold a shape when scooped with a spoon.
If the beans are bubbling way too much, lower the heat a little to medium-low.