Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups cooked pinto beans (or 2 15-ounce cans pinto beans, rinsed and drained)
- 1/4 cup water or vegetable broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
- Add minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
- Stir in the pinto beans and water or broth. Mash the beans coarsely with a potato masher or fork, then simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.