- 2 15-ounce cans pinto beans
- 1 tablespoon vegetable oil
- kosher salt
- freshly ground black pepper
- 1 jalapeno, minced (optional)
- Heat the oil in a skillet over medium heat. Add the beans, stirring well. Season with the salt, pepper and jalapeño, if desired, and cook for 5 minutes. Mash the beans, adding a little water if they seem dry.