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Pinto Bean Puree

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Prep
10 minutes (plus soaking)
Cook
3 hours
Total
3 hr 10 min
Serves
6 servings
Smooth pureed pinto beans in a bowl topped with chile oil

Creamy, smooth, and deeply savory, pinto beans cooked down with onion, jalapeño, and garlic, then pureed until silky. The canola oil at the end gives them a glossy, restaurant finish.

Ingredients

  • ¾ cup (200 ml) pinto beans
  • ½ yellow onion
  • 1 jalapeno
  • 1 clove garlic
  • 2½ tbsp canola oil

Instructions

  1. 1
    Rinse the beans and pick through for any debris.
  2. 2
    Add beans, onions, jalapeños, and garlic to a large stock pot.
  3. 3
    Cover completely with water, about twice the depth of the beans.
  4. 4
    Bring to a boil, then reduce to a steady simmer.
  5. 5
    Cook for 2.5–3 hours until the beans are completely soft, they should crush easily between two fingers.
  6. 6
    Add canola oil and puree until smooth using a hand blender or in batches in a standard blender.
  7. 7
    Season with salt.

Cook's Note

Don't add salt until after the beans are fully cooked, salting early can make the skins tough and the beans take longer to soften. Taste and season only after blending.

How to Use This

Use it the way a restaurant does: as the base layer under carne asada or carnitas, spread inside a quesadilla or torta, thinned with bean broth into a soup, or as the smear on a tostada before the toppings. A spoonful also brings body to chili and queso.

Why This Foundation Works

Long, slow simmering breaks down the beans completely, which is what makes the puree smooth and creamy rather than grainy. Adding oil to the puree mimics the fat that lard traditionally provides in refried beans, it gives the beans a rich body without making them heavy.

Make It Yours

  • Substitute lard for half the canola oil for a more traditional flavor
  • Add epazote during the simmer for an earthy note
  • Stir in a chipotle before pureeing for a smoky version
  • Leave slightly chunky instead of fully smooth for a different texture

Leftover Strategy

Keeps refrigerated for 5 days. Freezes well in portions up to 3 months. Reheat with a splash of water on low heat, stirring.