Ingredients

• 2 cups dry pinto beans (or 3 cans pinto beans, drained -- skip to Step 4)
• 1 cup uncooked rice
• 3 cloves garlic, minced
• 1 onion, chopped
• 2-3 cups chicken broth
• 1 cup water
• Cumin, red (cayenne) pepper, garlic powder, and salt to taste

Instructions

1. Sort (i.e., get rid of any rocks or other debris) and soak the pinto beans in cold water for 24 hours or overnight. The water should cover the beans by at least 2 inches. Drain water.
2. Boil beans for two minutes. Drain water.
3. Cook (simmer, don't boil) beans for 1-2 hours until tender. DO NOT ADD SALT!!! Drain water.
4. In a Dutch oven, saute garlic and onion in a little chicken broth for 2-3 minutes on medium high.
5. Add rice to garlic and onion and add 1 cup chicken broth and 1 cup water. Stir.
6. Cover and let cook on medium low for 15-20 minutes.
7. While the rice is cooking, use a hand mixer to mash beans to desired consistency. Add chicken broth a little at a time to make this easier.
8. Transfer beans to pot with rice and mix well, adding chicken broth as necessary.
9. Add spices and taste for desired spiciness.

Notes

• Do NOT add salt or acidic foods (like tomatoes) to the water when soaking or cooking dry beans. It will GREATLY increase the time it takes the beans to cook, if they ever cook at all.
• Draining the water after soaking and boiling helps eliminate the enzymes that can cause the "intestinal issues" many people have after eating beans.
• You need to boil the beans for two minutes before cooking to destroy something in the beans (don't remember what) that makes some people sick.
• You can also use a crock pot to cook the beans (preferred method for me). After soaking overnight, just throw them in with some fresh water in the morning, let 'em cook all day on low, and they're ready by supper!
• This makes a fair amount of refried beans!
• This keeps well in the fridge for a few weeks. I usually keep some on hand for quick bean and cheese quesadillas and other Mexican dishes.