This recipe offers a delicious and hearty pinto bean filling for your burritos, enhanced with smoky and savory flavors.
Sort through the dried pinto beans to remove any debris or small stones.
Rinse the beans thoroughly under cold water to ensure they are clean.
Place the beans in a large pot and cover them with water, leaving a few inches at the top. Soak overnight or use the quick soak method by boiling for 1 minute and letting them sit for 1 hour.
Soaking helps reduce cooking time and improves digestibility.
Drain and rinse the beans, then refill the pot with fresh water, about 3 cups per cup of beans.
Using fresh water ensures the beans cook evenly and taste better.
Add the bacon grease to the pot, cover, and bring to a boil. Reduce to a simmer and cook for 4-5 hours until the beans are tender.
Check occasionally and add more water if needed to prevent the beans from drying out.
Stir in the onion, bell pepper, ketchup, chili powder, cilantro, cumin, salt, and minced garlic. Cover and simmer for another hour.
Adjust the seasoning to your taste by adding more spices or salt as needed.
If desired, uncover the pot and cook for an additional 15 minutes to reduce the liquid for a thicker consistency.
Mash some beans with the back of a spoon for a creamier texture.
Serve the beans as a filling for burritos along with your favorite toppings like cheese, sour cream, and guacamole.
Warm the tortillas before serving for the best experience.
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