Ingredients:

  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 2 tbsp bacon grease
  • 1/2 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tbsp fresh lime juice
  • 1/4 cup water
  • 2 tbsp sour cream

Instructions:

  1. Heat the bacon grease in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in the minced garlic, cumin, and chili powder, cooking for another 60 seconds until fragrant.
  3. Add the rinsed pinto beans to the pan and stir to coat in the spiced oil.
  4. Using a potato masher, crush the beans directly in the pan until about 70% are smooth, leaving some whole beans for texture.
  5. Pour in the water and stir constantly over medium-low heat until the beans absorb the liquid and become glossy.
  6. Remove from heat and stir in the lime juice and sour cream until the beans are silky and uniform in color.