- 1 jalapeño, minced (optional)
- 2 15-ounce cans pinto beans
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- Heat the oil in a skillet over medium heat. Add the beans, stirring well. Season with the salt, pepper and jalapeño, if desired, and cook for 5 minutes. Mash the beans, adding a little water if they seem dry.
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