Categories: sides

Ingredients

• 4 c cooked pinto beans
• 3 T. fat for sauteing
• 1 c chopped onion
• 5 cloves minced garlic
• 2 1/2 t. cumin
• 2 t. paprika
• 2 t. sea salt
• 1/2 t. chili powder
• 1/2 t. black pepper
• Milk, as needed

Directions

1. In a large pot or saucepan, saute the onions in the fat until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.

2. Add the beans. If your beans are without liquid, you may need to add extra water or milk at this point.

3. Stir in the cumin, paprika, salt, chili powder, and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.

4. If the mixture is dry, you may need to thin it with a splash of milk or water at this point.

5. Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher, fork, or immersion blender.

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