- 2 tablespoons vegetable oil (or lard for more traditional beans)
- 1 clove garlic, minced
- 2 cups cooked beans (pinto or black beans are preferred)
- water or bean-cooking liquid
- Sauté the garlic in the oil or lard for a few seconds over medium-low heat in a large skillet.
- Add about 1/2 cup of the beans and mash them up. A potato masher works, but so does a big metal spoon.
- Add more beans, mashing after each installment.
- Add about ¼ cup of their cooking liquid (or water if you’re using canned beans) if they seem dry.
- Keep stirring and mashing, adding more liquid if necessary, until you have a skillet of fairly smooth, well-fried beans. It should be about the consistency of mashed potatoes or a little thinner.
- Add salt if it needs it and some oregano if you’re feeling it.