- 2 tablespoons extra virgin olive oil (EVOO)
- 2 cans pinto beans (15 ounces each), drained
- 1 can diced green chilies (4 ounces)
- Salt and freshly ground black pepper
Place a medium skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add one can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been mashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.