Step 1

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.

Step 2

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.

Step 3

Season with salt and pepper. Serve with a little queso fresco crumbled on top.