READY IN: 20mins


  • 1tablespoonbutter or 1 tablespoonoil
  • 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
  • 12 cupvegetable stock
  • 1teaspoondried chipotle powder (or regular chili powder)
  • 1teaspoonground cumin
  • 12 teaspoondried oregano
  • 1tablespoon freshly-squeezed lime juice
  • fine sea salt and freshly-cracked black pepper

  • 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.
  • optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeño.
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