Prep 5 mins
Cook 12 mins
- 1⁄2 cup lard
- 2 cups pinto beans, cooked
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon morton lite salt
- 1⁄8 teaspoon pepper
- Heat lard in a medium skillet over medium heat until hot.
- Add the beans and cook for 5 minutes, stirring occasionally.
- Mash the beans and stir in the remaining ingredients.
- Add oil to skillet if necessary; cook and stir until smooth paste forms (about 5 minutes).