- 1 yellow onion, chopped
- 2 jalapenos, seeded and chopped
- 3 cups cooked pinto beans (or 2 cans drained and rinsed)
- 3/4 cup water
- 1/2 tbsp garlic granules
Place a non-stick pan or stainless steel saucepan over low-medium. Add onion and jalapenos. Cover with lid to keep the moisture in the pan. Stir occasionally to prevent sticking. After 5 minutes transfer the onion and jalapeno to a blender. Add beans and water to the blender. Blend until beans have a creamy consistency.
Transfer the blended bean mixture to a sauce pan. Cook on low-medium heat for 20 minutes, stirring occasionally. Careful not too turn the heat too high because air pockets will form, pop and splash pinto beans. The beans will thicken as they cook - the cooking time will depend on your desired consistency. Serve in tacos or as a side dish.