- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 15-ounce cans whole pinto beans, drained
- 1 teaspoon kosher salt
- Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the beans and salt. Cook, stirring, until warmed through, about 10 minutes.