Ingredients:

  • 1 can (15 oz / 425 g) pinto beans, drained and rinsed
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (2 g)
  • ½ teaspoon smoked paprika (1 g)
  • 1 tablespoon lime juice (15 ml)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Sliced jalapeños (optional)
  • Diced red onion (optional)

Instructions:

  1. Drain and rinse the pinto beans.
  2. Mince the garlic, and chop any garnishes.
  3. In a medium skillet over medium heat, add olive oil.
  4. Once the oil is hot, add the minced garlic. Sauté until fragrant (about 30 seconds).
  5. Add the drained pinto beans to the skillet. Stir to coat the beans in the garlic oil.
  6. Sprinkle with cumin, smoked paprika, salt, and pepper. Sauté for about 5-7 minutes, until beans are heated through.
  7. Use a fork or potato masher to lightly mash some of the beans. Stir in lime juice and adjust seasoning if necessary.
  8. Transfer to a serving bowl and garnish with cilantro, jalapeños, or red onion if desired.