Ingredients (make 12 cups)
- 1 pound dry Pinto beans
- 10 cups water
- 2 medium onions finely minced
- 5-8 Arbol chiles
- 1/4 cup vegetable oil (I used olive oil)
Rinse the beans in water and remove dirt and small stones. Soak in water overnight.
Cook the beans in water. If cooking in a regular pot, add the beans and cover them with at least 3 inches of water. Bring to a boil and lower the temperature to simmer. Cook for about 2 1/2 hours covered until beans are soft and the skin begins to break open. Add more water if needed during cooking.
If cooking in a pressure cooker, add the beans and water to cover for 1 1/2 inch. Close the pressure cooker and cook for 30-35 minutes. (cooking time depends on the batch of beans you have)
You can replace the cooked beans for canned pinto beans however the flavor won't be the same.
Place the beans in a blender with the cooking water, and puree for 3 minutes. Depending on the size of your blender you will have to do this in batches.
The puree beans need to have a soupy consistency, as they will be cooked again, add more water if they are too dry.
In heavy bottom pot, heat the oil over medium heat (you can use pork lard for more flavor) add the Arbol chiles and fry for 3-4 minutes, be careful not to burn the chiles.
Add the minced onion and fry until translucent. About 5 minutes.
Lower the temperature and add the puree beans, season with salt.
Cook for about 15 minutes stirring constantly so they don't burn at the bottom until they have a thicker consistency.
Remove the chiles, and serve hot.
Note: You can freeze the beans in portions up to 6 weeks. If freezing, keep the chiles in, they will give more flavor. Defrost and reheat before serving.