Steps
- Drain 1700g of canned pinto beans, keeping the liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Cook ½ finely diced yellow onion, 3 minced garlic cloves, 1 finely diced jalapeño, and ½ teaspoon of dried Mexican oregano for 5 minutes, stirring.
- Add the beans and cook for 2 minutes. Add enough reserved liquid to loosen them, then mash until as smooth as you like.
- Stir over low heat until hot and creamy, adding more liquid if needed. Season with salt.