• 1 cup pinto beans, drained
  • 2 cups garbanzo beans, drained
  • 2 cups water
  • 1 teaspoon chicken bouillon powder
  • 1/4 teaspoon hot pepper sauce


Place pinto beans and garbanzo beans in a medium sized stock pot with water. Cook for 5 minutes over medium-high heat and then add chicken bouillon granules. Mix well and add hot pepper sauce.

Once heated through mash the beans and serve.