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

1 lb pinto beans, dried 2 cloves garlic, smashed (from last week's box) 6 cup s water 1 teaspoon salt 1 tsp chili powder 1 tsp paprika 1/2 tsp ground cumin 2 tablespoons lard, or oil

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.