My basic recipe. Nothing super special to this other than the liquid smoke. It took me sometime to find it, so if you’re a yinzer reading this post, go to Wholey’s in the Strip; you’ll find it with their hot sauces.
This works as a side dish or in a tortilla wrap. I usually wrap them in a tortilla.
1 cup dried Pinto Beans, soaked overnight
1 Bay Leaf
1 small Onion, minced fine
1 clove Garlic, minced fine
1 quart of Water
1/4 teaspoon Liquid Smoke
Kosher Salt, to taste
Freshly crushed Black Peppercorns, to taste
Add the beans, bay leaf , onion, garlic, a healthy pinch of salt, and water to a two-quart sauce pan. Bring to a boil over high heat. Once boiling, lower the heat and cook for 60-90 minutes, till the beans are tender.
Add the liquid smoke and lightly crush the beans with a potato masher (just two or three passes) to release some of the bean starch so the broth is slightly thickened. Salt and pepper to taste.