2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1 large onion
4 cloves garlic, chopped
4 cups cooked pinto beans, minced
1 cup of the bean cooking liquid or vegetable stock
1/4 teaspoon cayenne
1/2 cup grated cheddar
juice of half a lemon

In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft, about 3-4 minutes. Add about 1/3 of the cooked beans and 1/3 of the liquid, mashing the beans with the back of a spoon. While the mixture is simmering continue to add the beans and liquid in batches. Add the cayenne and lemon. Serve with grated cheese.