1tablespoonbutter (save for later) or 1 tablespoonoil (save for later)
1smallwhite onion, peeled and diced
4garlic cloves, minced
2 (15 ounce) cans pinto beans, rinsed and drained
1⁄2cupvegetable stock
1teaspoondried chipotle powder (or regular chili powder)
1teaspoonground cumin
1⁄2teaspoondried oregano
1tablespoon freshly-squeezed lime juice
fine sea salt and freshly-cracked black pepper
DIRECTIONS
Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted.Add the onion and sauté for 5 minutes, stirring occasionally, until softened.Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant.
Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine.Continue cooking until the mixture reaches a simmer.
Remove pan from heat.Use a potato masher or a wooden spoon to mash the beans to your desired consistency.(Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.).
Stir in the remaining tablespoon of butter until it is melted and well-combined.Taste and season the beans with lime juice, salt and pepper, to taste.
Serve warm, topped with any garnishes you might like.
