I make these all the time, and never really though anything of it until Christina came over for pollo asado one night and was so in love with them. I think she called them “restaurant beans”, haha.
I got the recipe from the mother of my best childhood friend. She was a badass Mexicana who would always have some delicious Mexican food on the stove. I loved going over there on enchilada night. Anyway, it’s a very simple recipe that doesn’t require a lot of brain power (read: measurements) and makes a great side dish!
What you need:
- Sun Vista pinto beans, what size can you want. I usually use the 29 ouncer (the cheese amounts are based on this size can):
- Cheese, shredded, about 2 cups. Can be any of the following: cheddar, jack, mozzarella, cotija, queso fresco, anything similar. I usually use whatever I happen to have on hand.
- Parmesan cheese, shredded or grated, 1/2 cup or so. This is key. Romano should work, too.
- Optional:
- Minced garlic or onion
- Taco seasoning
- Chili paste, crushed red peppers, or anything else to make it a bit spicy
- Potato masher, or some other way to smash the beans up
What you need to do:
- Pour the contents of the pinto bean can into a large skillet. If you are adding any of the optional ingredients, add them now.
- Cook over medium high heat until the beans start to bubble.
- Simmer for 15 to 20 minutes, stirring occasionally… no worries because you can’t really over cook it.
- Smash a few beans with a spoon to see if they smash easily. If they do, you are ready for step #5.
- Grab your potato masher (or other smashing tool, hah) and CAREFULLY smash all the little pintos up. Seriously you gotta be careful because sometime you can create a suction when you smash the beans then pull the masher back up and then you end up with a beansplosion ALL over your kitchen… it’s VERY messy, ask Christina. It’s not complicated, just try not to be an idiot like me.
- Once the beans are homogenous, stir in the parmesan cheese. And then stir in the other cheese. Stir, stir, stir until it all melts.
- Enjoy 🙂