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Heat bacon drippings in medium-large skillet. Add onions and stir and cook until softened and starting to brown. Add garlic and cook until just fragrant, about 30 seconds.
Add 1 can of pinto beans ~ do not rinse or drain ~ and ¼ cup water. Bring to a simmer and then mash with a potato masher to desired consistency, about 7 to 10 minutes until pretty smooth and thickened up.
Season with salt and pepper. Serve with a little queso fresco crumbled on top.