Step 1

Heat the oil with the garlic in a medium skillet over medium-low heat; once the oil is hot, add the chile flakes and cook till the garlic is fragrant and just starting to turn golden, about 3 minutes (do not let it brown).

Step 2

Stir in the drained beans and 1/2 cup of the cooking liquid, raise heat to medium and let them simmer 4 or 5 minutes, stirring frequently. In another minute or two, once the liquid reduces, remove the pan from the heat. Use a potato masher to mash the beans, leaving some chunks so it’s not completely smooth. The beans should quickly become creamy; if they’re too dry, add more of the cooking liquid, mashing it into the beans until it’s a consistency you like. Add salt and pepper to taste.