4 cups of dried pinto beans (soaked overnight)
1 small onion chopped
2 tbsps chopped garlic
1/4-1/2 cup of sliced jalapeno rings
2 tbsp cumin
sea salt to taste (1 start with 1 tbsp and add more if needed)

Put soaked beans in a pot, cover with water (about 2-3 inches above the beans). Bring to a boil and then lower to a simmer, add the onion, garlic and jalapeno rings at this point. Let simmer until soft. Remove some of the water to a glass measuring cup. Remove quite a bit- as you can add more but you can’t remove excess water once you start mashing. Start mashing with a potato masher. Add in some of the cooking water if you need to- for the consistency you like. Add in cumin and salt. Taste to make sure you have enough salt.