• 1 1/4 cups or 1 can (15 to 16 ounces) cooked beans (pinto or other type)
• 1 tablespoon oil
• 2 tablespoons chopped onion
• 1 clove minced garlic or 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin (or try substituting 1/2 teaspoon chili powder)

1. Drain beans and reserve liquid. (Rinse canned beans to reduce sodium.) ~Heat oil in a skillet. Add onion and garlic. Sauté until onion is soft.

2. Mash beans and cumin into onion mixture in skillet. Use a potato masher or back of a spoon.

3. Add reserved liquid or water (1 Tablespoon or more) until desired consistency is reached.

4.Cook and stir bean mixture on medium heat until heated through, 3 to 5 minutes.

Refrigerate leftovers within 2 hours.