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
- 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.
- Add beans, stock/water, hot sauce, and seasonings to the pan. Stir to combine.
- Bring to a simmer, and let much of the liquid evaporate off.
- Remove from heat. Use a potato masher to mash beans to desired consistency.
- Stir in lime juice.
- Enjoy immediately, or store in the fridge for up to a week.