– 1 tbsp. olive oil – 1 small onion, diced – 1 large jalapeno pepper, insides removed and diced – 1 large plum tomato, diced – 2 medium garlic cloves, minced – ½ tsp. oregano – ½ tsp. cumin – ½ tsp. paprika – ½ tsp. sea salt or to taste – 28 oz. (2 cans) pinto beans, canned or home-cooked and liquid drained – 1 cup veggie broth – 1 tbsp. lime juice – ⅛ cup chopped cilantro, to garnish
In a large skillet or a medium-sized pot, saute the onions and jalapeno peppers in olive oil over medium heat for about 5 minutes.
Now add the garlic, tomatoes, cumin, oregano, paprika, and salt. Cook everything for another 3-4 minutes.
Once the beans are done cooking, smash some of them down with a spoon. This will add a creamy consistency to the remaining veggie broth. (You might need to add some extra broth).
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