Ingredients

  • 3 Qts Cooked Pinto or Black Beans*
  • 1 ½ Tbs Garlic Powder
  • Cold Water
  • ½ C Olive Oil
  • 1 Tbs Sea Salt

Method

  1. In a pot, heat beans with just enough cold water until they boil.
  2. Add oil and spices and mash, mash, mash until creamy.
  3. Taste beans to make sure spice content is correct.

Serve with Shagbark Seed & Mill Tortilla Chips and salsa.

* Recipe calls for precooked Shagbark Beans.
Procedure from dry, bring 1.5 qts of beans to a boil in water to cover + 2
inches above, simmer until tender, 1hr 15 min – 2hrs. Or pressure cook for
20 minutes. Do not add salt until beans are tender.

Special thanks for this recipe goes to Casa Nueva, a worker-owned cooperative restaurant, cantina, and bodega in Athens, Ohio.


Shagbark Products Used

Simple products with simple, local ingredients.
Click on the product to learn more about it!