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<\/p>\n<\/p>\n
2 cups dried pinto beans (rinsed and soaked overnight or quick-soaked)<\/p>\n
8 cups water<\/p>\n
1\/2 white onion (peeled, whole)<\/p>\n
2 cloves garlic (smashed)<\/p>\n
1 tsp salt (more to taste)<\/p>\n
Optional: jalape\u00f1o, fresh cilantro, or cooked bacon\/ham hock for flavor<\/p>\n
Optional for refried beans: lard or oil, chopped onion, cheese<\/p>\n
For The Homemade Flour Tortillas:<\/strong><\/p>\n 3 cups all-purpose flour<\/p>\n 1 tsp salt<\/p>\n 1 tsp baking powder<\/p>\n 1\/3 cup lard or shortening<\/p>\n 1 cup warm water<\/p>\n <\/p>\n<\/div>\n Cook the Beans:<\/strong> Salt to Finish:<\/strong> (Optional) Mash & Fry:<\/strong> For the Homemade Flour Tortillas:<\/strong><\/p>\n Make Dough:<\/strong> Rest:<\/strong> Roll & Cook:<\/strong> Serve beans with warm tortillas, a sprinkle of cheese, and maybe a splash of salsa for the ultimate comfort food.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 2 cups dried pinto beans (rinsed and soaked overnight or quick-soaked) 8 cups water 1\/2 white onion (peeled, whole) 2 cloves garlic (smashed) 1 tsp salt (more to taste) Optional: jalape\u00f1o, fresh cilantro, or cooked bacon\/ham hock for flavor Optional for refried beans: lard or oil, chopped onion, cheese For The Homemade Flour Tortillas: […]<\/p>\n","protected":false},"author":1,"featured_media":6599,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6597"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6597\/revisions"}],"predecessor-version":[{"id":6600,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6597\/revisions\/6600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6599"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/h4>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h2>\n
Place soaked beans, water, onion, garlic, and any optional flavor boosters in a large pot. Bring to a boil, then simmer gently for 2\u20133 hours or until beans are soft.<\/p>\n
Add salt in the last 30 minutes of cooking.<\/p>\n
For refried beans, mash with a potato masher and fry in lard\/oil with chopped onion until creamy. Add shredded cheese if desired.<\/p>\n
Mix flour, salt, and baking powder. Add lard and mix until crumbly. Slowly add warm water until a soft dough forms.<\/p>\n
Divide into 12 balls and let rest 20 minutes.<\/p>\n
Roll each ball into a thin circle. Cook on a hot dry skillet 30 seconds per side or until it bubbles and browns.<\/p>\n\ud83d\udcdd Pro Tip:<\/h3>\n