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1 lb. dried pinto beans
2 TBSP oil (was ¼ cup)
2 small onions, chopped
1 T. garlic powder
1 T. onion powder
salt and pepper to taste
hot sauce to taste
Soak beans overnight, changing water several times.
Cook beans until tender, adding water if necessary.
Drain beans, reserve liquid.
Heat oil in pan beans cooked in. Add onions, and saute until soft.
Meanwhile, mash beans, adding cooking liquid as necessary.
Add beans, salt and pepper to onion. Continue cooking until bean liquid starts to evaporate.
2 TBSP oil (was ¼ cup)
2 small onions, chopped
1 T. garlic powder
1 T. onion powder
salt and pepper to taste
hot sauce to taste
Soak beans overnight, changing water several times.
Cook beans until tender, adding water if necessary.
Drain beans, reserve liquid.
Heat oil in pan beans cooked in. Add onions, and saute until soft.
Meanwhile, mash beans, adding cooking liquid as necessary.
Add beans, salt and pepper to onion. Continue cooking until bean liquid starts to evaporate.