2 Tablespoons vegetable oil
1/4 cup finely chopped red onion
1 large garlic clove, chopped
1 medium jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
1 15 oz. Can pinto beans, rinsed and drained
Salt and freshly ground black pepper to taste
In a medium skillet over medium high heat, heat the oil.
Sauté the onion, garlic and pepper until the onion is soft, about 4 minutes.
Stir in the cumin until it smells fragrant, about 30 seconds.
Add the beans.
Using the back of a wooden spoon, mash about half of the beans.
Cook, stirring until the mixture is creamy, about 2 minutes.
Season to taste with salt and pepper.
These beans keep -tightly covered- in the refrigerator about 5 days.
Photo Credit – CC BY-NC-ND by Jeffrey Coolwater
