Empty the can of pinto beans into a medium saucepan.

Add 1/2 cup of water.

Add minced cilantro and green onion.

Set the saucepan on low heat to warm.

Cut the smoked sausage into bite-sized chunks.

Sear/brown the sausage chunks in a skillet.

Strain out the sausage, leaving the fat in the skillet.

Add the diced onion to the skillet with the sausage fat.

Add a dash of garlic salt, cumin, and chili powder to the onion.

Add salt and pepper to taste, using a generous amount of pepper.

Set the skillet to medium-high heat and caramelize the onion.

Add the caramelized onion to the saucepan with the pinto beans.

Bring the mixture in the saucepan to a boil, stirring constantly.

Reduce the heat to a gentle boil (simmer) for another 5-7 minutes, allowing the water to reduce slightly.

Serve and enjoy!