- 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.