| Maryland Crab Soup 💬 💤 ⏳ |
| Maryland Mushroom Pie 💤 ⏳ |
| Mash Potato Casserole 💤 ⏳ |
| Mayonnaise Cake 💬 💤 ⏳ |
| Meat Sauce 💬 💤 ⏰ |
| Meatloaf 💤 ⏳ |
| Meatloaf Muffins With Barbecue 💤 ⏳ |
| Mediterranean Chicken With Feta Cheese 💬 💤 ⏳ |
| Mexi - Allen 💬 💤 ⏰ |
| Mexican Corn Soup 💬 💤 ⏰ |
| Mexican Lasagna, aka Enchiladas 💤 ⏳ |
| Mexican Refried Beans 💬 💤 ⏳ |
| Mexican Salad 💤 ⏳ |
| Mexican Seafood Cocktail 💬 💤 ⏳ |
| Mexican Seasoning 💤 ⏳ |
| Mexican Seasoning Mix 💤 ⏳ |
| Mexican Tomato And Green Chili Sauce 💬 💤 ⏳ |
| Microwave Caramel 💤 ⏳ |
| Microwave Chocolate Syrup Brownies 💤 ⏳ |
| Microwave Roasted Almonds 💤 ⏳ |
Start by heating 2 tablespoons of lard or bacon grease or vegetable oil in a large skillet over medium heat.
Sauté 1 diced onion until translucent, about 5 minutes, then add 2 minced garlic cloves and cook for another minute.
Stir in 4 cups of cooked pinto beans along with 1 cup of cooking liquid or water.
Mash the beans to your desired texture, using a potato masher or the back of a spoon.
Season with 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt to taste.
Cook, stirring occasionally, for 10-15 minutes until thickened.
Add more liquid if needed to keep the beans creamy.