My Momma’s Pinto Beans

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My Momma's Pinto Beans
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This is the closest thing to Frijoles de la Hoya without actually using the clay pot. I grew up on these beans and they continue to be a favorite. The best part is the versatility. You can make refried beans out of this, puree it to make it a great soup or dip.
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My Momma's Pinto Beans
This is the closest thing to Frijoles de la Hoya without actually using the clay pot. I grew up on these beans and they continue to be a favorite. The best part is the versatility. You can make refried beans out of this, puree it to make it a great soup or dip.
Servings Prep Time Cook Time Calories
10 minutes 30 minutes 254kcalPer
Servings Prep Time
10 minutes
Cook Time Calories
30 minutes 254kcal
Instructions
  1. 1. Heat canned pinto beans BEFORE draining off the excess liquid. 2 Add onions, granulated garlic, pepper, tomato paste, water and seasonings. Blend well. Bring to boil. Reduce heat and simmer for 25-30 minutes. Stir periodically.
Recipe Notes

You can always try dried beans but soak them over night and change out the water before cooking. For a quicker meal, try these.

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