Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can pinto beans (15 1/2 ounces) drained and rinsed
- 1/3 cup vegetable broth
- Salt and black pepper to taste
- 1 dash hot sauce
- Fresh chopped cilantro for garnish
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the onion and sauté until softened, about 3 to 5 minutes.
- Add the garlic, cumin, chili powder, paprika, and oregano. Cook until the garlic is golden and aromatic.
- Add the pinto beans and broth to the saucepan. Stir to combine with the onion and spices. Season with salt and black pepper, then add a dash of hot sauce.
- Lower the heat. Cover and simmer for about 10 minutes, stirring occasionally.
- Remove from the heat. Garnish with chopped cilantro before serving.
