1 ½ cups dry pinto beans OR 4 cups cooked pinto beans
1 onion, chopped finely
8 cloves garlic
1-2 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
Soak 1 ½ cup dry pinto beans in a mixture of 1 quart water and 1 Tbs. raw apple cider vinegar for 24 hours. Drain and rinse beans, and add 1 quart of water and cook on low heat for several hours until beans are very soft. Drain remaining water off beans. Sauté onion in 1 Tbs. coconut oil, until soft. Add garlic and sauté 1 more minute. Add all ingredients together and mash with potato masher until creamy. Serve warm.