Ingredients:

  • 2 Tablespoons Olive Oil or Lard (Manteca)
  • 1/2 cup Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 (15-ounce) cans Cooked Pinto Beans, drained and rinsed
  • 1/2 cup Liquid from Canned Beans (Aquafaba) or stock
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Mexican Oregano
  • 1 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper, or to taste
  • 1/4 cup Queso Fresco or Cotija Cheese, crumbled (optional)

Instructions:

  1. Drain and thoroughly rinse the canned pinto beans. Reserve the liquid (aquafaba). Finely chop the onion and mince the garlic.
  2. Heat the oil or lard in a large, heavy-bottomed skillet over medium heat. Add the chopped onion and cook gently until softened and translucent (about 5–7 minutes).
  3. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it. Stir in the cumin and Mexican oregano, cooking for 30 seconds until aromatic.
  4. Add the rinsed beans and the reserved bean liquid (or stock). Bring to a gentle simmer.
  5. Use a potato masher to roughly crush the beans directly in the pan until you reach your desired consistency.
  6. Reduce the heat to low. Continue cooking, stirring frequently, as the mixture thickens. If too stiff, add stock one tablespoon at a time.
  7. Season generously with salt and pepper. Cook for another 5–10 minutes, stirring often, until the beans pull away cleanly from the bottom of the pan.
  8. Remove from heat. Stir in half of the crumbled cheese (if using). Taste and adjust salt. Serve hot, garnished with the remaining cheese.