Heat ghee in a medium saucepan over medium heat. Add onion and pepper and sauté for approximately 4 minutes, or until the onion is opaque. Add beans, water and spices and cook for 5-7 minutes, or until the water has been absorbed and the beans have cooked through and softened.
Remove mixture to a food processor or use an immersion blender to blend until the beans are pureed (a few chunks are fine). Season to taste with salt and pepper.
In Tex-Mex cuisine pinto beans are commonly used but feel free to play around with black or kidney beans too!
Although not traditional, I like the addition of onion and red pepper to these beans. If you like a little extra heat, feel free to sauté one small seeded and diced jalapeno with the onion and red pepper.
Calories from fat9.0
Calories from saturated fat3.7
Total Fat1.0 g
Saturated Fat0.4 g
Trans Fat0.0 g
Polyunsaturated Fat0.2 g
Monounsaturated Fat0.2 g
Total Carbohydrate9.8 g
Dietary Fiber2.9 g
Alethea Copelas, The Inspired Kitchen