Yield: 12 to 15 servings
Prep Time: 15 min + standing time
Cook Time: 20 min
This recipe comes from Southern California's popular fish taco restaurant: Rubio's
1 pound pinto beans, well-rinsed
1/2 Tablespoon salt
3/4 Tablespoon garlic salt
1/4 Tablespoon ground black pepper
1. Place beans in a large stock pot and cover with water. Add salt and let sit overnight.
2. Bring beans to a boil over high heat and cook until soft in texture, about 20 minutes. Remove from heat and let sit for one hour.
3. Drain remaining water, leaving just a little on the bottom, and add garlic salt and pepper.
4. Using a potato masher, mash the beans until creamy in texture, leaving some beans whole.
*I like to sprinkle these with a little bit of crumbled Cotija (Mexican) cheese.
Source: RecipeGirl.com (via Rubio's Fresh Mexican Grill)