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1
Wash and scrub the dry beans in a colander.
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2
Transfer beans to a large pot.
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3
Fill pot with water 4 inches from the rim and bring to a hard boil.
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4
Boil for 15 - 20 minutes and carefully drain beans into the colander.
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5
This process will help reduce the gas that occurs after eating beans.
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6
Replace beans to the pot and cover with water 2 inches from the rim and bring to a boil.
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7
Reduce heat to medium low and simmer the beans, covered for 4 hours.
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8
In a large and deep frying pan, heat the oil on medium heat.
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9
Add the onion and garlic stirring occasionally to caramelize, turning the onions and garlic a golden brown.
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10
After the caramelization process is complete, begin spooning the beans into the oil with a slotted spoon.
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11
Try to avoid getting too much water into the oil.
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12
After all the beans are in the pan, sprinkle on the garlic salt.
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13
Do not throw out the bean broth.
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14
Mix everything evenly with a wooden spoon, reduce heat and simmer for 10-15 minutes.
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15
You can tell the beans are done when the oil takes on a milky appearance.
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16
With a grid masher, mash the beans.
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17
This will make them thick and pasty.
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18
With the wooden spoon, make a well in the center of the beans.
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19
Next, give the bean broth a good stir and pour the liquid in the center of the well.
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20
Using the wooden spoon, cut through the beans so the liquid can start to be absorbed by the bean paste.
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21
Blend the beans and broth together till smooth and even.
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22
If your beans are too wet, simmer till you have the desired consistency.
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23
Be sure to stir frequently or your beans will burn on the bottom.
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24
Serve with corn chips or tortillas.
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25
Spoon into burritos or have next to carnitas or on top of nachos.
