Add Onion, Garlic, 10g Olive Oil and Cumin to TM Bowl and chop 5 sec/speed 5.
Sauté for 2 min/ 100 degrees/ speed 1.
Rinse off the Pinto Beans and add them to the TM Bowl.
Blend for 2min/ speed 5 until desired texture and consistency. If you feel the beans are too thick, then you can add 1/8-1/4 cup of water or veggie broth. Start with 1/8 cup liquid and add more if needed.
Warm mixture through for 3-5 min/ 70 degrees/ reverse/ speed 5.
Once warm add 10g Olive Oil and mix into beans.
(Optional) blend 2-3 tsp Pickled Jalapeños into beans.
(Optional) Garnish with Jalapeños, Cilantro, Lime Juice, chopped tomatoes, Salt.
Serve with Corn Chips, Salsa, Guacamole, or add as a side to your favourite Mexican Dishes. Enjoy!