Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 medium onion , diced

  3. 2 cloves garlic, minced

  4. 1 teaspoon ancho chili powder, or other chili powder

  5. 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed

  6. 2/3 cup low-sodium chicken broth , plus more if needed Salt and pepper

  7. 2 tablespoons chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten , if needed. Season with salt and pepper, to taste. Stir in the cilantro.


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