Rubio's Restaurant Copycat Recipe
1 pound pinto beans, well rinsed
1/2 tablespoon salt
3/4 tablespoon garlic salt
1/4 tablespoon ground black pepper
Place beans in a large stock pot and cover with water. Add salt and let sit overnight. Bring beans to a boil over high heat and cook until soft in texture, about 20 minutes. Remove from heat and let sit for one hour. Drain remaining water, leaving just a little on the bottom, and add garlic salt and pepper. Using a potato masher, mash the beans until creamy in texture, leaving some beans whole.