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Taking their name from the Spanish word for painted (and not the econo-car), pintos are related to kidney and cranberry beans. They can be found in any bulk or health food store and usually sell for 99 cents a pound. Pintos are a good source of protein, like all legumes, and are an essential element of Latin and South American dishes such as El Penco’s budget-conscious burritos. Here’s a basic and healthful recipe I’ve developed for refried pinto beans that leaves out the usually called-for lard or bacon fat. Place 2 cups of dried pintos in a heavy pot and fill it with enough water to cover the beans by 2 inches. Bring to a boil, then reduce to a medium simmer. Continue cooking for at least 2 hours, until the beans are tender, adding more water if needed as it evaporates. Once they’re soft, drain the beans in a colander over a bowl, reserving the cooking liquid. Return the beans to the pot and mash them roughly. Add two cloves of garlic, a seeded jalapeo and a small onion (all minced), as well as a shot of hot sauce or Tabasco. Add 1/2 cup of the cooking liquid to the mix and stir well. Cook over medium heat — this is the refrying part — for about 7 minutes, stirring to keep the mix from sticking. Add more liquid as the beans thicken, if necessary. Any leftover refried pintos freeze well.
