Rinse and soak the pinto beans overnight.

Mince the garlic and finely chop the onion.

In a large pot, heat the olive oil or lard over medium heat.

Add the chopped onion and garlic to the pot, and sauté until softened.

Add the soaked pinto beans, cumin, and vegetable broth or water to the pot.

Bring to a boil, then reduce heat and simmer until beans are tender, approximately 120 minutes.

Mash the beans to desired consistency.

Season with salt and pepper to taste.