2 tablespoons vegetable oil
1 small onion, minced or grated
1 teaspoon salt
1 tablespoon garlic powder
2 (15-ounce) cans pinto beans, undrained
1. Heat oil in saucepan over medium heat. Add onion, salt, and garlic powder; saute until the onions are very soft and aromatic.
2. Increase to high heat and add the pinto beans; bring to a boil. Lower heat to very low; simmer for about 20 minutes or until the liquid is almost totally reduced. Remove from heat, let cool for a few minutes (until the beans are no longer boiling hot).
3. Place mixture in a food processor; pulse in 10 second increments until almost totally smooth (make sure you don't process them too much, you want it slightly chunky).
4. Return to the pot and cook, stirring constantly, for 5 to 7 more minutes, or until the beans are no longer gooey, but not yet thick like paste. Remove from heat and allow to cool. Use in burritos, tacos, with beans and rice, on nachos, or just topped with a little vegan cheese. Olé!
Source of recipe: I'm on a strict budget, and I am trying to also include more fiber in my diet. The solution? Beans, beans the magical fruit! This recipe is really simple, using two cans of pinto beans, and really making the most of the flavor of the bean. The result is a simple, filling, yet tasty and inexpensive dinner solution.The secret to the savory taste is the bean, onion and garlic flavors all cooking together for a while, and of course, salt. If you're watching your salt intake, it might not be for you, and if you skimp on it or try to substitute, the result might be bland. Please take note!