Ingredients:

  • 2 cans (15 oz / 425g each) pinto beans, drained and rinsed
  • 1/2 cup (120ml) vegetable broth
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 medium (75g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 small (20g) jalapeño, seeded and minced
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat the olive oil in a medium non stick skillet over medium heat. Add the diced onion and jalapeño and sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and smell sweet.
  2. Stir in the minced garlic and cook for 60 seconds more until the aroma becomes fragrant.
  3. Lower the heat to medium low. Stir in the cumin, smoked paprika, salt, and pepper, toasting the spices for about 30 seconds. Note: Toasting the spices wakes up the oils for a deeper scent.
  4. Add the rinsed pinto beans to the pan and stir well to coat the Sautéed Pinto Beans in the spiced oil.
  5. Pour in the vegetable broth and simmer for 5-8 minutes, stirring occasionally, until the liquid reduces and the beans look glossy.
  6. Remove the pan from the heat. Stir in the fresh lime juice.
  7. For a silky texture, lightly mash a small portion of the Sautéed Pinto Beans directly in the pan with a potato masher or fork.