1 pound beans (pinto, black, red, or white)
1 bay leaf
1 teaspoon oregano
2 teaspoons salt or to taste
1/3 - 1/2 cup vegetable oil
Rinse beans and soak overnight. Cook with bay leaf till tender, always with enough water to cover. Add salt and oregano. Drain beans, reserving broth.
Heat oil in skillet. Add 1 cup beans and 1/2 cup chicken broth, mashing and stirring, till broth is reduced and beans are thickened. Season to taste and serve.