I use canned beans because I never can remember to soak my beans over night.
Enough vegetable oil to cover the bottom of the pan you’re using
1 can beans
Drain and rinse beans. Smash ’em with whatever you have handy. I use a potato masher when I’m at home. The Mexican chef I used to live with used the bottom of a glass. My best friend uses a meat mallet. Whatever does it for you.
Add oil to preheated pan
Add some chicken stock and salsa roja. About 1/4 cup each.
Cook until thick, stirring frequently.
Taste. Adjust seasonings. (Salt primarily)
That’s it. Garnish with cheese or cilantro if your lil’ heart desires.