INGREDIENTS
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4 cups cooked pinto beans (or 2 pints home-canned beans)
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4 Tablespoons butter, lard, or coconut oil
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1 cup finely chopped onion
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6 cloves garlic, minced
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3 teaspoons cumin
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2 teaspoons paprika
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2 teaspoons sea salt
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1 teaspoon chili powder
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1 teaspoon black pepper
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Milk (water or bean broth can be used if your family is dairy-free)