Ingredients: serves 6
1.1 lb/50 dkg pinto beans, 2 small bay leaves, 1/4 teaspoon ground black pepper, 2 cloves garlic (1 teaspoon garlic cream), 3 tablespon all-purpose flour, 2-2 1/2 oz/6-7 dkg rendered fat (5-6 tablespon cooking oil)
Pick through the beans and soak them in cold water a few hours, better yet, overnight. Next day, drain them, and pour enough salted water over them so they are covered, season with the bay leaves, pepper, and crushed garlic (garlic cream) and put on to cook, covered, on low heat. While the beans are cooking, toast the flour in a pan, stirring until it is the color of a roll. Add the cooked beans and enough of their
cooking water so it’s not too sticky, about a cupful, stir, and mash – most readily accomplished with a
hand-held mixer. At the end, pour in the fat or oil, which can also include fried onions. Dip a spoon in fat (oil) and ladle the beans onto a plate. Serve with chopped or sliced fried bacon and strained compote.
Preparation time: 1 hour 20 minutes + soaking
Calories per serving: 410
Skill: Easy to prepare