- 4 tablespoons coconut or olive oil
- 1 small onion minced
- 1 clove garlic minced
- 3 cups cooked pinto or black beans or 2 15 oz. cans, drained, reserving liquid
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- Heat oil in skillet over medium heat. Cook onion until translucent and quite soft. Add garlic, cook 2 minuets more. Add beans and seasonings to pot, adding a bit more oil if necessary. Mash beans. Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes.