- 1 tbsp extra-virgin olive oil
- 1/2 cup yellow or white onion finely chopped (about ½ small onion)
- 1/4 tsp salt
- 2 cloves garlic pressed or minced
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 2 cans (15 oz) pinto beans rinsed and drained, or 3 cups cooked pinto beans
- 1/2 cup water
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice (about ½ medium lime), to taste
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
- Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
- Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Recipe by Cookies and Kate