This recipe is easy and decadent—and also vegan. No lard is needed, only a little time to slow-cook the onions.

Ingredients

2 15oz. cans unsalted pinto beans, rinsed and drained
1 large yellow onion (or substitute red or white onion)
2 cloves garlic (or 1 tsp garlic powder)
1 Tbsp oil of choice
2 Tbsp tomato paste (or 1/4 cup tomato sauce, or 1 Tbsp salsa, or 1 small tomato—it’s flexible!)
2 tsp chili powder (or 1/2 tsp red chili pepper flakes)
1 tsp cumin
1/4 to 1/2 tsp salt

Directions

Dice the onions and garlic, and cook them in the oil on medium heat for at least 20 minutes. Caramelizing the onions is the key to a flavorful dish. Add the tomato paste and spices, cook for one minute, then add the beans. Add a splash of water if the mixture is too dry. Simmer for 10 minutes, then mash roughly with a wooden spoon or potato masher and cook for 10 more minutes.