| 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.