- 1/2 kilo peruvian beans (pinto beans make a decent substitute)
- 2 qts. water
- 1 C. oil
- 1 onion, finely chopped
- 1 chipotle pepper, chopped finely ro ground with a little water (optional)
- Salt to taste
Bring the 2 qts. of water to a boil in a pressure cooker, stock pot or bean pot. Pick over the beans to remove anything that shouldn’t be there and rinse under cold water to remove any dirt. Add them to the boiling water and let them boil for 5 minutes. Drain the beans then place them back in the pot with another 2 qts. of cold water. Bring to the boil again and cook for 1 hour if using a pressure cooker, 2 – 2 1/2 hours if using a stock pot or bean pot.
When the beans are cooked (soft), add salt to taste and let them boil 10 minutes more, then remove from heat.
In a deep frying pan, heat the oil. Sauté the onion until limp, then add the beans, without their cooking liquid, and mash with a potato or bean masher. Continue frying until all the oil has been absorbed. Add the chipotle and stir to combine well.
Serve with tortilla chips.