- 2 c dry pinto beans, soaked
- 2 to 3 Tbs. olive oil
- 2 c minced onion
- 5 to 6 (or even more) medium cloves garlic, minced
- 2 tsp. cumin
- 1.5 tsp. salt
- black pepper
- optional: 1 small bell pepper, minced
Cook the presoaked beans in plenty of boiling water until very soft. Drain and set aside.
Heat the olive oil in a large skillet. Add onion, half the garlic, cumin and salt. Sauteé over medium heat about 10 minutes, or until the onions are soft. Add (or don't add) the optional bell pepper, and sauté another 5 minutes. Add remaining garlic; season with black pepper.
Turn heat to low, add beans, and mix well. Mash with a fork or a potato masher, and cook for just a few minutes more. Serve right away, or store in refrigerator or freezer until time to reheat.
Serves 6-8.
