1 lb. dried pinto beans, cooked as directed on pkg.

In large heavy skillet, heat 3 tablespoons of vegetable oil over medium high heat and after draining water from cooked beans, add to skillet. Using a head potatoes masher, proceed to mash beans into a paste like consistency, while moisture is removed by the cooking process. Add salt, ground cumin and pepper to taste Be careful not to cook beans until they are too dry or they burn. Remove and serve at once either plain or with a grated cheese or sour cream topping. If skillet used is not large enough to accommodate all of the beans at once, refry them in 2 or 3 batches.