- 1 small onion, chopped
- 1 small clove garlic, minced
- 1/2 jalapeno, minced
- 1/2 teaspoon chili powder
- 2 teaspoons canola oil
- 1 cup canned pinto beans, rinsed
- 2 tablespoons broth or water
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- Saute onion, garlic, jalapeno and chili powder in oil in a small saucepan until softened. Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.