Ingredients
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- 2 tablespoon extra-virgin olive oil
- 1/2 medium onion, finely chopped
- 2–4 cloves garlic, pressed or minced
- 2 cans (15-ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
- 2/3 cup low-sodium broth or stock
- 2 tablespoons chopped fresh cilantro, optional
- 1 tablespoon lime juice, optional
Instructions
- Heat the oil in a large skillet or pot. Add the onion, garlic, and jalapeno (if using). Cook for about 5 minutes, until the onions are soft.
- Add the cooked beans to the skillet and cook for a couple of minutes before mixing in 2/3 cup of the reserved bean broth OR broth/stock. Continue simmering (at a lower temperature) for 8-10 minutes.
- Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or food processor for a smoother texture. Depending on how thick and/or thin you like your beans’ texture, you may need to add more of the reserved cooking liquid and/or stock/broth 1/4 cup at a time.
- Adjust the seasonings to your liking by adding in any salt and/or pepper. Spritz with the juice of half a lime.
- Prep Time: 5
- Cook Time: 10
- Category: Sides