- 1 pound pinto beans, soaked overnight
- 3 cups vegetable stock
- 3 to 4 tablespoons butter
- 3 to 4 cups water
- 1 whole shallot
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Drain the beans, discarding the water, and place them in a large pot.
Pour the stock over the beans and bring to a boil. Add half the butter and boil about 5 to 7 minutes, covered. Add the water and shallot and return to a boil. Lower the heat and simmer for 60 minutes. Add the remaining butter and salt and pepper. Cook another hour until the beans are tender.
- TIP: REFRIED RED BEANS
- 5 ounces dried kidney beans
- 3 cloves garlic
- 1 jalapeno pepper, cored and seeded
- 1/4 cup water
- 1/2 cup corn oil
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Dash hot pepper sauce
Cover beans with cold water and soak overnight. Drain beans and place them in a saucepan, cover with cold water. Bring to a boil and reduce the heat to a simmer, and simmer until tender (about 45 minutes). Drain and cool.
In a food processor, chop garlic and the jalapeno. Add beans and with the motor running, process while slowly adding the water and oil through a feed tube. Add remaining ingredients and process until smooth. Adjust seasoning if necessary.
Serve with pita triangles or tortilla chips.