If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
One 28-ounce can pinto beans, drained but reserve the liquid
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Directions
Heat oil in a small pot, add the onion, and cook until just beginning to soften, about 5 minutes.
Add the drained beans and 1/2 cup of the reserved liquid, stir well, and let simmer about 5 minutes to soften
Add the garlic powder, cumin and salt - stir well to combine then mash to your desired consistency (mine is a little chunky and a little smooth), adding more liquid as necessary.
