Toast the pecans

• Place the chopped pecans in a dry pan over medium heat.
• Toast for 2 to 3 minutes, shaking the pan now and then, until fragrant.
• Set aside.

Simmer the apple

• Dice the apple, keeping the skin on.
• Add the apple and water to a saucepan and simmer until the apple softens.

Add the beans and seasonings

• Add the drained and rinsed pinto beans, maple syrup, cinnamon and salt.
• Cook until the beans are soft.

Mash and serve

• Mash to a warm porridge consistency, leaving it a little chunky if you like.
• Top with the toasted pecans without stirring them in, to keep the crunch.