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Ingredients
- 1 Tablespoon Canola Oil
- 1/4 cups Onion, Finely Diced
- 1 whole Pickled Jalapeno Finely Diced
- 3 cups Cooked Pinto Beans(fresh)
- 1 pinch Salt
Method
- Heat oil in skillet over medium-high heat, add onion and cook for 5 minutes. Then add the jalapeno cook for 2 minutes longer. Add beans and smash with a spoon or a fork. You can also add a little of the bean liquid if the consistency is too dry. (Do this only if using fresh cooked beans NOT the canned stuff). Salt and pepper to taste. Serve!
