- 2 cups dried pinto beans (presoaked)
- 1/4 of a red onion, diced
- 1 tsp Dak’s SW Seasoning (or your favorite taco seasoning)
- 1 tsp Cumin.
- 2 Tbsp light sour cream
Put softened beans and onion in a small saucepan.
Cover with water (if you have just soaked your beans, use enough of that water to cover).
Bring to a boil. Turn down to a simmer and put a lid on the pan; Cook for about 45 minutes, or until most of the liquid is gone.
Add seasonings, mix well. With a potato masher, mash up the beans to the desired consistency.
I like a few pieces of beans left.
When ready to serve, stir in sour cream.
The only sodium in this is from the sour cream.