Rancho Gordo Pinto Beans
1 c. (serves 3 people) Rinsed and picked over. Add to crock pot cover with 2 " water. Add any aromatics or fresh herbs you'd like
1/2 tsp salt
1 tsp. vegetable oil
Cook 2-4 hours until beans are eatable
Remove the aromatics and drain all but 1/4 c. juices and mash the juice into the beams with a potato masher or braun mixer
Add about 1 tlbs. vegetable oil to cover bottom of frying pan and to smoking and then turn off to cool completely
Add mashed beans to cooled pan and bring heat to medium and cook until all liquid is absorbed (about 1/2 hour to 45 min.
Add mexican oregano, salt and pepper to taste.
Serve warm.
If you don't have fresh beans, you can use canned beans just drain and leave 1/4 c. liquid to mash the beans into.
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