1 lb pinto beans, dried 2 cloves garlic, smashed (from last week's box) ½ onion, quartered 6 cups water 1 teaspoon salt 1 tsp chili powder 1 tsp paprika 1/2 tsp ground cumin 2 tablespoons lard, or oil Veggie Box jalapeños, diced

Soak dry beans overnight. Strain the beans the next day after soaking, and boil in vegetable broth until cooked. Add oil or lard to a pan and sautée the garlic, onions, and jalapeno, and season with salt. Add the beans and remaining seasonings, along with a little of the bean broth. Allow the beans to "fry" in the oil while mashing with a potato masher or fork. Add more bean broth as needed to get desired consistency to the beans.