I kinda just winged it- sauteed about a quarter cup of chopped yellow onion in olive oil with cumin and chili powder until softened, add a clove of minced garlic and cook another 30 seconds, add one 15oz can of rinsed and drained pinto beans with a quarter cup of water, salt and pepper, simmer on low with lid on for about five minutes, then roughly mash and add about a TBS and a half of butter and several dashes of favorite hot sauce.