2011 Pinto

No, I don't mean the car. They probably don't even make those anymore, do they? I'm talking about the pinto bean. The little brown buggers that make for great refried beans. I always purchase them in the can because they are super cheap and super versatile, but Josh gave me a whole bag of the real deal-in their original form. I am somewhat intimidated by raw beans. I am uncertain as how to prepare them-when I see raw beans, I blast to the past of elementary school and a craft gone horribly wrong...
This time, however, I was determined to put together my own batch of refried beans. (Besides, my wallet was stolen, so I couldn't pick up the can even if I wanted to.)
I researched online and in my cook book archives and I got to work. I soaked the brown babies in a deep pan of water for 1-2 days first. This ensures the beans suck up plenty of moisture and will really plump and fatten up by the time cooking time arrives.
I then simmered them for about 3 hours ( I know, super long, but well worth the wait.) and seasoned them.
Once that process was finished, I completed my pinto bean preperation by throwing them into the blender. This transformed them into the creamy goodness I have grown to love and wa-LA, I made my first batch of beans-from scratch!
It was really rather tackable I thought. I share, now you try it too, ok?

you'll need:
1 1/2 cups of pinto beans, soaked
1 small onion chopped
2 tsp minced garlic
1 tsp cumin
1 tps coriander
2-3 tsp salt

With soaked beans, make sure beans are covered in water, about 3-4 cups. Bring to boil and gently stir. Mix in spices and continue to stir. Bring down to simmer and cook for 2-3 hours, stirring every so often. Make sure to check on them, that there is enough water.
Pour into blender and using pulse mode, blend on mix/liquify until smooth. Add extra water if needed.
Serve piping hot.
Add a little cream cheese to really creamy it up if you want to..