Fresh Pot of Creamy Beans with Warm Flour Tortillas

Instructions:

1. If using dried beans, rinse them well and simmer in water or broth for 60 to 75 minutes, until very tender. Drain slightly, reserving some of the cooking liquid.
2. Heat the oil or lard in a pot over medium heat. Add the onion and cook until soft and translucent.
3. Stir in the garlic, tomato, and jalapeño if using. Cook for 2 to 3 minutes, until fragrant and slightly softened.
4. Add the cooked beans to the pot and season with salt, black pepper, and cumin.
5. Gently mash the beans with a spoon or masher, adding reserved cooking liquid as needed, until creamy but still slightly chunky.
6. Simmer uncovered for 10 to 15 minutes, stirring often, until thick and velvety.
7. Stir in cilantro if using, then taste and adjust seasoning.
8. Serve hot with warm flour tortillas.

Variations

• Add a spoonful of bacon drippings or chorizo fat for extra richness.
• Use black beans instead of pinto beans for a different flavor profile.
• Stir in a splash of cream or crumbled queso fresco for a richer finish.
• Make it spicier by adding serrano peppers or a pinch of chile flakes.

Tips

• Do not add salt to dried beans until they are tender to prevent tough skins.
• Blending a portion of the beans and stirring them back in creates an ultra-creamy texture.
• Stir frequently during the final simmer to prevent sticking.
• These beans thicken as they cool, so adjust consistency with a little warm liquid if needed.