8 cups organic pinto beans, checked for rocks and rinsed in cold water
16 large whole cloves of garlic
2 Tbsp. salt or more to taste
• Put the beans in a large stock pot with garlic and fill with purified water 3 to 4 inches above the level of the beans. Bring to a rapid boil, slightly lower the heat, and continue boiling until the beans are soft, approximately 1 1/2 hours.
• Add the salt (adding the salt before the beans are cooked will cause the bean liquid to blacken).
Note: A great way to use leftover beans is to make vegan refried beans for burritos. In a large frying pan, heat vegetable shortening until completely melted (there should be a 1/4-inch layer of shortening in the pan once it’s melted). Add leftover cooked beans with garlic to the pan. Use a potato masher to mash the beans as you are frying them. Once the beans are thoroughly mashed, add the bean liquid to get the desired consistency. Season with sea salt to taste. Roll up in a flour tortilla with your leftover Spanish rice, soy cheese, and black olives for a great burrito meal. Serve with salsa fresca, guacamole, and vegan sour cream.