Ingredients:

  • 1 cup (200g) dried pinto beans
  • 3 cups (720ml) water
  • 1 teaspoon (5g) salt
  • 1 teaspoon (2g) garlic powder
  • 1 teaspoon (2g) onion powder
  • ½ teaspoon (1g) ground cumin
  • ½ teaspoon (2g) chili powder (optional for spice)
  • ¼ teaspoon (1g) black pepper
  • Non-stick spray or parchment paper (for dehydrator trays)

Instructions:

  1. Rinse the dried pinto beans under cold water. Soak overnight (optional) or use a quick soak method.
  2. In a pressure cooker, combine soaked beans, water, and salt. Cook for 25 minutes on high pressure. Alternatively, boil in a large pot for 1 hour until tender.
  3. Drain excess water (if necessary) and return beans to the pot. Add garlic powder, onion powder, cumin, chili powder, and black pepper. Mash until creamy or to your desired consistency.
  4. Spread the mashed beans evenly on dehydrator trays or a lined baking sheet. Dehydrate at 135°F (57°C) for 8-10 hours, or until thoroughly dried.
  5. Once dehydrated, allow to cool, then grind into a fine powder (if desired) or break into pieces. Store in airtight containers or vacuum-sealed bags.