Ingredients
15.5 ounces pinto beans , or 1 can, rinsed and drained
2 tbsp. bacon fat, or vegetable oil
¾ cup onions, finely chopped
2 large garlic cloves, finely chopped
½ tsp. ground cumin
½ tsp. chili powder
½ cup water
salt
pepper, to taste
Preparation
Heat the bacon fat or oil in a nonstick skillet over medium-high heat.
Add the onions and sauté until softened and lightly browned.
Add the garlic, cumin and chili powder and cook 1-2 more minutes.
Add drained beans and the water.
Cover and reduce heat to medium.
Simmer until beans are very tender and thickened, about 5 minutes.
If they become too thick or dry, add more water.
Mash the beans with a fork, wooden spoon or a potato masher, until they are mashed but still chunky.
You can vary this by adding cayenne pepper, fresh hot minced peppers, cheese or salsa.
