2cans15 ounces, or 425 g each pinto or black beans, with liquid
Instructies
In a frying pan or cast-iron skillet, melt the nondairy butter over high heat.
Add the onion and garlic, sautéing until browned, about 3 to 5 minutes.
Stir in the cumin, smoked paprika, and oregano, cooking for 1 more minute.
Add the beans with their liquid and reduce the heat to medium-low.
Simmer uncovered for 15 minutes, stirring occasionally.
Remove from heat and mash the beans to your preferred consistency using a potato masher or fork.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with tacos, burritos, nachos, or as a dip with tortilla chips.Wine Advice:Pairs well with a light-bodied Tempranillo or a crisp Sauvignon Blanc.