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Vegetarian Refired Beans
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1 tbsp. corn oil
2 cups diced onion
2 tbsps. minced garlic
1 cup diced tomatoes
� tbsp. salt, or to taste
4 14-oz. cans pinto beans, rinsed and drained
1 tsp. cumin seeds, toasted and cracked or ground cumin
1 tsp. chili powder
hot pepper sauce to taste
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Heat the oil in a large skillet. Add the onions and garlic and saute over medium heat until the onions are translucent, about 5 mins. Add the tomatoes, salt and beans. Mash the beans using a potato masher until only some of the beans remain whole.
Cook over low heat, stirring constantly, until the flavors are well developed, about 10 mins.
Season with cumin, chili powder and hot pepper sauce.
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