You’ll probably wonder why you haven’t always made them yourself.
- 2 (15 oz) cans pinto beans
- 1/3 C white onion, chopped
- 1 jalapeño, diced
- 2 garlic cloves, minced
- 2 tbsp canola oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/3 tsp kosher salt, to taste
- Grab a medium-sized saucepan and drizzle in a small amount of oil. Add the onions and saute over medium-high heat until they begin to soften and brown around the edges.
- Reduce the heat to medium and add the garlic. Saute just until they’re fragrant, then add the jalapenos.
- Next, stir in the beans and water. Bring to a simmer, then add the cumin, chili powder, and salt. Reduce the heat to medium-low and cover. Continue simmering for about 10 minutes.
- Turn off the heat. Use an immersion blender or a potato masher to blend some or all of the beans. The consistency is up to you.
- Place a skillet over medium-high heat and add the rest of the oil. Let it heat up for about a minute, then pour in the beans. Stir around and cook until they begin to look ‘dried out.’