1. In a large frying pan put the oil and garlic. Heat over medium heat until the edges of the garlic start to lightly brown. 2. Add the can of pinto beans with their liquid. Stir and mash (using a potato masher) for 10-15 minutes until the mixture is fairly smooth. 3. The beans might be a bit runny, but once they have cooled and been reheated, they will have thickened. 4. One of my daughters likes to have whole beans in her refried beans, so I keep some of the whole pinto beans aside and add them the last minute or two. 5. This recipe serves 3-4 as a side dish. If you want to make up this recipe for bean and cheese burritoes, you will have to double the recipe. 6. I often like to add a little cumin powder and a dash of oregano to this recipe while the beans are cooking. ---------------------------------------------------------------------------
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Ingredients
