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Creamy pinto beans
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Since Bayo beans are not easily found here in the United States, we tend to use the popular Pinto beans as a substitute, and often use them to accompany Mexican dishes. Beans, corn, and chili peppers have been the foundation of Mexican cuisine since Pre-Hispanic times. Surprise your family today!
Course Basic Recipes
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 322kcal


  • 2 Tablespoons vegetable oil or lard
  • ¼ cup finely chopped white onion
  • 2 ½ cups cooked pinto beans and their broth
  • Salt to taste


  • Heat the oil or lard in a skillet over medium heat. Add the chopped onion and fry until the edges turn brown about 5 minutes.
  • Add the beans to the skillet, reserving the broth to add later. Smash the beans using a bean masher or a heavy glass (like in the picture) to press the beans down until they have a pasty texture. Use a heavy glass to mash the beans if you don’t have a bean masher.
  • Add the broth little by little. Stir and keep mashing the beans until they have a creamy consistency. Add more bean broth as needed to have the desired consistency. Season beans with salt and serve topped with crumbled cheese.


*Make sure the beans are cooked until tender, to have a creamy texture when making this recipe.


Calories: 322kcal | Carbohydrates: 51g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Sodium: 10mg | Potassium: 1130mg | Fiber: 13g | Sugar: 2g | Vitamin C: 6mg | Calcium: 91mg | Iron: 4mg