Tex-Mex Pinto Beans

Ingredients

• •3 cans (15 oz each) canned pinto beans, drained and rinsed
• •1 medium yellow onion, diced
• •3 cloves garlic, minced
• •1 cup canned diced tomatoes
• •1 cup vegetable broth
• •1 tbsp vegetable oil
• •1 tsp ground cumin
• •1 tsp chili powder
• •1/2 tsp dried oregano
• •3/4 tsp salt

Directions

1. 1Heat vegetable oil in a saucepan and cook onion for 5 minutes until softened.
2. 2Add garlic, cumin, chili powder, and oregano and cook for 30 seconds.
3. 3Add pinto beans, diced tomatoes, vegetable broth, and salt.
4. 4Simmer uncovered for 12 minutes so the broth reduces slightly.
5. 5Mash about one-quarter of the beans against the side of the pot.
6. 6Stir well and serve once the beans are creamy but still mostly whole.

💡 Mashing only a portion of the beans thickens the pot naturally while preserving enough whole beans for texture.

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