Begin by rinsing 2 cups of dried pinto beans under cold water to remove any dirt or debris. Give them a gentle rub with your fingers to ensure they're clean.

In a large pot, combine the rinsed beans with 6 cups of water. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer the beans for 1.5 to 2 hours, stirring occasionally until they are tender and creamy.

Once the beans are tender, carefully drain them in a colander, reserving about 1 cup of the cooking liquid.

In a large skillet, heat ¼ cup of vegetable oil over medium heat. Add 1 chopped medium onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder into the skillet with the onions. Cook for another 2 minutes.

Add the drained pinto beans to the skillet, using a potato masher to mash them to your desired consistency. Gradually incorporate the reserved cooking liquid until the beans reach a creamy, smooth texture.

Season your mashed beans with salt to taste, stirring well to combine. Cook the mixture for an additional 5 minutes over medium-low heat, stirring occasionally.