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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These were so easy, fast and tasted wonderful. Makes a very small amount, which is nice if you have a smaller family. From Eillie Krieger's Healthy Appetite show. If you like it smoother, you can use a potato masher or a stick blender to mush the beans. Ingredients:
1 tablespoon olive oil |
1/2 medium onion, diced |
2 -4 garlic cloves, minced |
1 teaspoon dried ancho chile powder (or other chili powder) |
1 (15 ounce) can pinto beans, drained and rinsed |
2/3 cup low sodium chicken broth, plus more if needed |
salt and pepper |
2 tablespoons fresh cilantro leaves, chopped |
Directions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook until tender, about 3 minutes.
3. Stir in the garlic and chili powder and cook for 1 minute more.
4. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
5. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed.
6. Season with salt and pepper, to taste.
7. Stir in the cilantro.
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