Recipe

A A A

• 1/2 cup low sodium chicken broth
• 2 (15 1/2 oz) cans pinto beans, drained and rinsed
• 1 tbsp vegetable oil
• 1 small onion, chopped fine (about 3/4 cup)
• 1 jalapeno , seeds and ribs removed , chile minced
• 1 poblano pepper , seeds and ribs removed, chopped fine (about 1/4 cup)
• 1/4 tsp table salt
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1 tbsp minced fresh cilantro leaves
• 2 tsp fresh lime juice (optional)

• 1 Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary.
• 2 Add remaining beans and process until slightly chunky, about ten 1-second pulses.
• 3 Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
• 4 Increase heat to medium-high; add onion, peppers, and salt.
• 5 Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
• 6 Add garlic and cumin; cook, stirring frequently, about 30 seconds.
• 7 Add beans and stir until thoroughly combined.
• 8 Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes.
• 9 Stir in cilantro and lime juice, if using, and serve.