Ingredients

The following ingredients have 6 Servings
  • 2 cans pinto beans ((15.5 ounces each) drained and rinsed)
  • 2 Tablespoons olive oil (or vegetable oil)
  • 1/2 yellow onion (finely diced)
  • 2 garlic cloves (minced)
  • 4 ounces diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon green chile powder (optional but recommended)
  • 1 teaspoon salt
  • 1/2 cup vegetable stock ((or chicken stock, or water))

Instruction

  • Drain and rinse the pinto beans. Set aside.
  • Heat the oil in a medium pot over medium heat.
  • When hot, add the onion and garlic, and cook until the onion is translucent, approximately 5 minutes.
  • Add the green chiles, cumin, green chile powder, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
  • Add the beans and stock to the pot. Simmer over medium heat 15 minutes for the beans to soften and begin breaking down.
  • Mash the beans with a potato masher to your desired consistency. Add more stock or water to make it thinner and smoother. Serve warm.