- Ready In:
- 1 tablespoon butter or 1 tablespoon oil
- 1 tablespoon butter (save for later) or 1 tablespoon oil (save for later)
- 1 small white onion, peeled and diced
- 4 garlic cloves, minced
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1⁄2 cup vegetable stock
- 1 teaspoon dried chipotle powder (or regular chili powder)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1 tablespoon freshly-squeezed lime juice
- fine sea salt and freshly-cracked black pepper
- Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant.
- Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer.
- Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.).
- Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste.
- Serve warm, topped with any garnishes you might like.
- optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño.
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