Sunday, July 1, 2012
1 tsp olive oil 2 tbsp sweet yellow onion, diced finely 1/4 jalapeno, diced finely 1 clove of garlic, minced 2 cans of pinto beans Sea salt and fresh cracked pepper to taste, Pinch of dried cumin Cotija cheese, finely grated Heat the olive oil in a saucepan over medium heat. Once hot, add the diced onion and jalapeno. Sauté until tender and golden, about 3-4 minutes. Add the garlic and stir constantly for 60 seconds. Add one can of beans with liquid and mash with a potato masher or fork until thoroughly mushed. Drain the second can of beans and add to the mushed beans. Mix and mush to your desired consistency. Cook on low for 5 minutes. Serve topped with cotija cheese.