Directions

1. 1

   Wash hands thoroughly with soap and warm water before beginning.

2. 2

   Place sorted and rinsed pinto beans in a large pot and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for 1.5 to 2 hours, until beans are very tender, adding water as needed to keep them covered. Reserve 1 cup of cooking liquid, then drain the beans.

3. 3

   Heat the cooking oil in a large skillet or cast iron pan over medium heat. Add the chopped onion and minced garlic, stirring frequently until the onion becomes translucent and softened, about 3 to 4 minutes.

4. 4

   If the vegetables begin to stick to the bottom of the pan, add a splash of water to deglaze and continue cooking.

5. 5

   Add half of the cooked beans to the pan with the onion and garlic mixture.

6. 6

   Using a potato masher or the back of a large spoon, partially mash the beans in the pan until they break down into a rough, textured paste while still leaving some whole beans visible. Continue to stir and cook for 10 minutes over medium heat, mashing and stirring frequently. Allow some of the mixture to lightly brown on the bottom of the pan.

7. 7

   Stir in the ground cumin until fully combined and fragrant, about 1 minute.

8. 8

   Add the remaining whole beans to the pan and stir well to combine.

9. 9

   Continue cooking for 5 to 8 minutes, stirring occasionally, until all the beans are heated through. Add reserved cooking liquid or water a little at a time as needed to maintain a soft, creamy consistency—the beans should be mushy but not watery.

10. 10

    Taste and adjust seasonings as desired. Serve warm.