Refried Beans - So easy and good!

I don't know where I found this recipe, but I LOVE IT. I used kidney beans.

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 garlic cloves, chopped
1 14 oz can pinto beans, drained and rinsed
1 teaspoon salt
2 tablespoons hot water

Preparation

1. Heat olive oil in a small heavy bottomed pot.
2. Saute the onions for 5 minutes or until translucent. Add the garlic and cook another minute.
3. Add the pinto beans and salt to the onions and mash with a potato masher or fork.
4. Add water, stir and cook until heat through.
5. Serve.
*Allow to cool, place in appropriate tupperware or ziploc bag and freeze up to 4 months. When ready, defrost in a pot up under low-medium heat until heated through or defrost in fridge for 24 hours.