Ingredients

The following ingredients have 8 Servings
  • 2 tbsp unsalted butter
  • 1/2 yellow onion (finely diced)
  • 1/2 tsp kosher salt
  • 2 cloves garlic (minced)
  • 3/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 4 cups pinto beans (cooked, fresh is best, but canned works too)
  • 1/4-1/3 cup low-sodium chicken broth
  • 1 tbsp lime juice (fresh)
  • 1 tbsp fresh cilantro (chopped)
  • cotija cheese (for garnish, optional)

Instruction

  • In a medium saucepan set over medium heat, add the butter. Once hot, add the onions and salt. Saute onions until soft, about 3-4 minutes, then add the garlic and continue cooking for an additional minute.
  • Add chili powder, ground cumin, garlic powder, beans, broth, and lime juice. Cook for 10 minutes.
  • Use a potato masher or an immersion blender to mash half of the beans (more if you prefer a creamy consistency). You may need to add a splash of chicken broth if the mixture becomes too thick. Continue to cook the beans for 5 more minutes, stirring frequently.
  • Remove from heat, garish with cilantro and cotija cheese, if desired.