16 oz bag dry pinto beans, soaked then cooked according to instructions 1 cup of broth reserved from cooking beans 1/8 cup olive or canola oil (optional) 1 tsp salt ½ tsp onion powder ½ tsp chili powder ½ tsp cumin powder
Drain cook beans, saving the 1 cup of broth needed for the recipe. Add broth back into the pan of beans, along with optional oil and remaining seasonings. Mash mixture well with potato masher until beans are fairly smooth, or to desired consistency. Makes about 6 cups of beans, some of which may be frozen.
