Step 1

Drain 2 (about 15-ounce) cans pinto beans (do not rinse). Thinly slice 1/4 large white onion (about 1/3 cup). Smash 2 large garlic cloves with the flat part of a chef’s knife and peel.

Step 2

Heat 1/4 cup vegetable oil in a large nonstick frying pan over medium heat until shimmering. Add the onion, garlic, and 1 whole serrano pepper. Cook for 2 minutes. Add 1 pinch kosher salt and continue to cook, stirring occasionally, until the onion and garlic are starting to brown around the edges and the pepper is blistered in spots, 3 to 4 minutes more.

Step 3

Add the beans and stir to combine. Add 2 cups low-sodium broth and 1 dried bay leaf. Increase the heat to medium-high and bring to a boil. Add 1/4 teaspoon kosher salt and continue to boil, stirring occasionally, until the broth is thickened, reduced, and darker in color, 12 to 15 minutes.

Step 4

Turn off the heat. Add 1/2 teaspoon black pepper and stir to combine. Taste and season with more kosher salt as needed. Remove and discard the bay leaf and serrano (and garlic if desired).

Step 5

Mash the beans with a fork or potato masher until they are thick and lumpy visually, but taste smooth and velvety. If you want a thicker consistency, let sit for a few minutes, it will thicken more as they cool.