Ingredients

  • 2 T olive oil
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 2 cans pinto beans, rinsed and drained
  • 1/2 cup stock or water
  • 2 tsp hot sauce (Frank’s, or other)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp Mexican oregano
  • Salt & pepper, to taste
  • 1-2 T lime juice

Instructions

  1. Heat olive oil in a medium-sized saucepan over medium heat. Once oil shimmers, add onion and garlic, and cook for a couple minutes until softened.
  2. Add beans, stock/water, hot sauce, and seasonings to the pan. Stir to combine.
  3. Bring to a simmer, and let much of the liquid evaporate off.
  4. Remove from heat. Use a potato masher to mash beans to desired consistency.
  5. Stir in lime juice.
  6. Enjoy immediately, or store in the fridge for up to a week.