½ tablespoon oil
½ cup finely diced yellow or white onion
One 28-ounce can pinto beans, drained but reserve the liquid
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
Heat oil in a small pot, add the onion, and cook until just beginning to soften, about 5 minutes.
Add the drained beans and ½ cup of the reserved liquid, stir well, and let simmer about 5 minutes to soften
Add the garlic powder, cumin and salt - stir wll to combine then mash to your desired consistency (mine is a little chunky and a little smooth), adding more liquid as necessary.
Serve