2 Tbsp. olive oil
2 cloves garlic, minced
1 c. chopped onion
12 oz. cooked pinto beans
1/2 tsp. dried oregano
1/2 tsp. ground cumin
Heat oil, add garlic and onions until tender (about 10 mn.) Reduce heat. In separate bowl, mash up the beans with a potato masher. Add beans to onion mixture. Cook 5 minutes, stirring frequently.
(I love to cook Mexican food and those canned refried beans, just don't do it for me...although I'll bet you could use the canned WHOLE pinto beans to make this one!)
