My friend used to work in a kitchen and gave me this recipe. I have used this recipe for nearly 20 years. This is a great side dish for any Mexican meal.
You can used canned beans or slow cook your beans for this dish.
3 T. Olive oil
½ onion, finely diced
3-4 cloves garlic, minced
1 jalapeno (optional), diced with seeds removed
½ teaspoon dried oregano (preferably Mexican oregano)
2 teaspoons salt, divided
3 - 15 oz cans pinto beans
Water, as needed
In a large heavy pot, heat oil and add onion, garlic, jalapeno, oregano and 1 teaspoon salt.Cook for 5 minutes until onion is transparent and soft.
Drain beans and add to onion mixture. Cook for 2 minutes. Add ½ cup water and stir to combine.
Mash the beans using a potato masher for a chunky texture, or using an immersion blender, puree for a smooth texture. You may need to add more water if beans are too dry.
Taste and season with more salt, if needed.
Note: To cook the beans - In a large pot combine 2 cup of beans with 1/2 onion (chopped), 2 cloves garlic (smashed), 1 bay leaf, 1/2 teaspoon dried oregano and 1 teaspoon salt. Cover with enough water, plus an additional 3 inches of water. Bring beans to a boil and cover over medium heat for 2 hours or until tender.