1(28 oz) (850 g) can pinto beans, drained and rinsed
1/2cup (120ml)water
1small onion, diced
2cloves garlic, minced
1/2 teaspoonchili powder
1/2 teaspooncumin
1/2teaspoondried oregano
salt, pepper, and cayenne pepper to taste
Instructions
In a medium saucepan combine all the ingredients. Simmer over low heat for 5 minutes. Mash with a potato masher or the back of a spoon. (These will not be super smooth beans)
Continue to cooker over low heat for 10 minutes or until they reach desired consistency. Stir occasionally to help prevent burning. (Beans will also thicken as they cool)
Notes
Make ahead tip: Beans can be stored in the refrigerator for up to 4 days or frozen in an airtight container for up to 3 months.
If you would rather use black beans they substitute well.
These beans are vegetarian and vegan.
They are also gluten free (just be sure to check your labels before purchasing to ensure they are gluten free).