2 tablespoons olive oil
1 small onion, diced
1 garlic clove, diced
One 15-ounce can pinto beans, drained and rinsed
1 teaspoon salt
1. Heat the olive oil in a small heavy-bottomed pot.
2. Add the onions and sauté for 5 minutes, or until translucent. Add the garlic and cook for 1 minute.
3. Add the pinto beans and salt and mash with a potato masher or fork. The mixture should be smooth.
4. Add 2 to 4 tablespoons of hot water, depending on your desired consistency. Stir and cook until heated through.
TO FREEZE: Allow the beans to cool, place in a glass container or zip-lock freezer bag and freeze for up to 4 months. When ready, defrost in the fridge for 24 hours.