Ingredients:

  • 2 cans (15 oz/425g each) pinto beans, drained (reserve 1/4 cup liquid)
  • 2 tbsp (28g) neutral oil
  • 3 cloves (9g) garlic, minced
  • 1/2 small (50g) white onion, finely diced
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15g) fresh cilantro, chopped

Instructions:

  1. Heat the neutral oil in a large non-stick skillet or cast-iron pan over medium heat.
  2. Add the diced onion and cook until translucent, approximately 3-4 minutes.
  3. Stir in the minced garlic and ground cumin, stirring constantly for 60 seconds until fragrant and toasted.
  4. Pour in the drained pinto beans and the reserved bean liquid.
  5. Use a potato masher to crush the beans directly in the pan to your desired consistency, then stir in salt and black pepper.
  6. Simmer for 3-5 minutes, stirring frequently, until the beans reach a thick, spreadable consistency.
  7. Remove from heat and stir in the fresh lime juice and chopped cilantro.