INGREDIENTS:

• 4-5 cups cooked pinto beans (or 3 15-ounce cans)
• 2 tablespoons lard, vegetable oil or shortening, or bacon drippings
• ½ large white or yellow onion, finely diced (optional)
• ½ cup shredded cheese (cheddar, Monterey jack, or other) (optional)

DIRECTIONS:

1. Heat oil in a large heavy skillet over medium-high heat. Sauté onion, if using. Carefully add beans and mix well with the oil, frying approximately 3 to 5 minutes.

2. Mash bean with a potato masher or the back of a large spoon to your desired consistency. Add a little of the bean stock, chicken broth, or water if needed. Salt to taste.

3. Heat about 10 to 20 minutes until heated through, stirring top with cheese if desired.

*Optional toppings include chopped onion and green pepper, sour cream, and cilantro

SERVES ABOUT 6 AS SIDE DISH