1 pound pinto beans dried picked over for stones and impurities
1 tablespoon flat-leaf parsley fresh minced
3 cloves garlic with the side of a knife blade, and minced crushed
2 tablespoons grapeseed oil
1 large onion diced red
8 servings salt and pepper black freshly ground
Equipment
frying pan
pot
colander
Directions
In a large stockpot, bring the beans to a boil in 8 cups water.
Let boil for 15 minutes and skim off any scum that rises to the surface.
Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat.
In a large saute pan, heat oil over medium-high heat until it begins to shimmer.
Add onion and garlic and saute until the onion turns translucent.
Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate.
Drain beans and add to pan, mashing the ingredients together.
Heat through and serve with minced cilantro or minced parsley sprinkled on top.
