We eat these tasty and economical beans atleast once a week either like a burrito in a wrap or scoop it up like a dip with tortilla chips.
1 pound bag dry pinto beans
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 teaspoon cumin
salt and pepper to taste
Crystals hot sauce
Quick soak (Bring to boil, turn off heat, cover for 1 hour) beans and rinse off. Now cook covered by 1 inch of water, covered, at a slow steady simmer for 1-11/2 hours or until soft.
In a large pot heat oil and butter and saute the Sofrito and cumin along with a good pinch of salt & pepper. Once it is soft add several squirts of hot sauce and scrape up the bottom of the pan with the juice of the hot sauce. Add the beans along with some water, start with 1/2 cup, and take a potato masher and mash! If it is too dry add some more water. Taste for salt. Keep on low and serve straight from the crock pot adding more water if it dries out.
Serve on tortilla wraps or with tortilla chips. Along with grated pepper jack cheese, sour cream, tomatoes/salsa, chopped green onions, guacamole, basically what ever you like! I make a buffet of the beans and all the fixings and allow each person to build there own.