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In a large skillet, heat oil over medium heat. Add the garlic and cook, stirring constantly, for one minute.
Add the pinto beans with their liquid and smash them with a potato masher or the back of a spoon. Stir in cumin.
Continue stirring and mashing until you get the texture you like and the beans are the consistency of soft mashed potatoes (3-5 minutes). Season with salt to taste.