4/5
(1 Votes)
Ingredients
- 1 tablespoon olive oil (.5oz)
- 1/2 med onion, diced
- 2 cloves garlic, minced
- 1 tsp. ancho chili powder, or other chili powder
- 1 can pinto beans, drain, rinse
- 2/3 cup chicken broth +
- Salt and pepper
- 2 tablespoon chopped fresh cilantro leaves
Preparation
Step 1
Heat oil in a large skillet over med-heat. Add onion and cook until tender, about 3 minutes. Stir in garlic and chili powder and cook 1 minute more. Stir in 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.