1 1/2 cup dried pinto beans OR 2 cans sodium free pinto beans
3 to 4 tablespoons of olive oil
3/4 cup chopped onion
2 cloves garlic chopped
1 cup water
1/2 teaspoon hot sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon pepper
garlic granules to taste if omitting cloves of garlic
Cook beans according to instructions for the Instant Pot, then drain, or drain 2 cans or sodium free pinto beans.
Chop onions and garlic (I sometimes just add a tablespoon of garlic granules to my spice mix instead).
Heat a cast iron skillet on medium heat, add olive oil when hot, then add onions and garlic. Saute until browned. Add spice mix to combine.
Add water, hot sauce, and cooked beans. If desired use a potato mashed to mash beans, I like to do this. Simmer until desired consistency, adding water if too thick.
Re-Fried Beans, Maggie’s Own