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Creamy, savory pinto beans fried with onion, garlic, and cumin until glossy and richly seasoned. Serve them as a satisfying Mexican main dish with warm tortillas, rice, or fresh toppings.
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Frying the aromatics first gives the beans a sweet, savory foundation, while mashing them directly in the skillet preserves texture and creates a naturally creamy finish without dairy.
Cool within two hours, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheat gently in a saucepan over medium-low heat with 1 to 3 tablespoons of water, stirring until steaming hot and creamy; loosen further if needed.
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