15 ounce pinto beans drained and rinsed low-sodium, canned
2 tablespoons cilantro leaves fresh chopped
2 cloves garlic minced
0.7 cup chicken broth low-sodium plus more if needed
1 tablespoon olive oil
0.5 medium onion diced
4 servings salt and pepper
Equipment
frying pan
wooden spoon
Directions
Watch how to make this recipe.
Heat the oil in a large skillet over medium heat.
Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the 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.
