Ingredients

• 3 tablespoon olive oil
• 1 yellow onion, finely diced
• 3 garlic, minced
• 3 ounce pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 lime, juiced
• 0.25 cup fresh cilantro, finely chopped

Steps

1. Measure and prepare all ingredients: dice the onion, mince the garlic, drain and rinse the pinto beans, chop the cilantro, and juice the limes.
2. Heat the olive oil in a large skillet or saucepan over medium heat.
3. Add the diced onion and sauté until softened, about 3 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the drained pinto beans, vegetable broth, cumin, and smoked paprika to the skillet.
6. Bring the mixture to a simmer over medium heat.
7. Reduce heat to low and simmer gently for 12 minutes, stirring occasionally, until the beans break down and the liquid reduces slightly.
8. Using a potato masher or fork, mash the beans to your desired consistency—leave some beans whole for texture or mash until creamy.
9. Season with salt and black pepper to taste, then stir in the lime juice.
10. Remove from heat and fold in the fresh chopped cilantro.
11. Transfer to a serving bowl and drizzle with a small amount of olive oil if desired. Serve warm.