1/3 cup dried pinto beans, checked for rocks and broken beans, ground in grain mill
1 Tablespoon bacon grease or canola oil
1/4 cup onion, diced
1 clove garlic, minced
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
1 Tablespoon canned green chilies
2 1/2 cups warm water
1/4 teaspoon salt, or salt to taste
Over medium heat, saute onion with oil or bacon grease until soft and translucent.
Add garlic, cumin, chili, and green chilies. Stir till fragrant, about a minute.
Pour water into skillet and add powdered pinto beans.
Stir with a whisk over medium heat, until mixture thickens.
Reduce heat to low and cook an additional 4 minutes.
For a creamier texture, use and immersion blender.