Ingredients:
2 cups dry pinto beans (~1 1/2 cans?)
1 large onion, chopped
1T olive oil
1/4 cup peanut butter
garlic salt or regular salt, to taste
1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Place the beans in a large pot and cover with about 3 inches of water and a good amount of salt. Bring to a boil, cover and reduce heat to simmer, about 1 1/2 hours. The beans are done when they are very tender and the skins begin to burst open.

2. Heat a skillet on medium-high heat. Add the oil and cook the onions until slightly browned.

3. When the beans are done, drain them and return them to the pot. Using a potato masher or other device (I use the end of a meat mallet), mash the beans to the desired consistency, adding water, as needed, to keep the beans moist. Turn the heat to medium and add the onions, peanut butter and cheese (if using). Continue to add more water and salt as needed. Keep in mind that when the beans cool they will stiffen quite a bit so add plenty of water, perhaps even more than you think. Serve hot, using Homemade Tortilla Chips to dip.