For the quantity of beans in the basic recipe, make in at least 3 batches. Mash the beans coarsely. Heat 2 oz (60 g) lard in a large sauté pan. Add 2 oz (60 g) chopped onion and fry until soft, but do not brown. Add one-third of the cooked, mashed beans (about 112 lb or 750 g, including broth) to the pan. Stir and mash the beans over heat until the beans start to dry out and pull away from the sides of the pan. Roll the mass out of the pan like an omelet. Sprinkle with grated cheese (mild cheddar or Monterey jack) and serve with tortilla chips.
Vegetarian Pinto Beans
Omit the lard or pork fat from the basic recipe.
Continue reading here: White Beans Bretonne Style
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