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Chipotle Copycat Pinto Beans

Creamy pinto beans are simmered with garlic, cumin, oregano, paprika, and lime. They make an easy side or filling for almost any Tex-Mex meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • ½ medium onion diced
  • 2 garlic cloves minced
  • 2 cans cans pinto beans, 15 ounces each drained and rinsed
  • 1½ cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the olive oil in a medium saucepan, add the onion, and cook for about 4 minutes until softened.
  2. Stir in the garlic, cumin, oregano, and smoked paprika, then cook for 30 seconds.
  3. Add the pinto beans, vegetable broth, salt, and black pepper, stirring gently to combine.
  4. Bring the beans to a gentle boil, reduce the heat, and simmer uncovered for about 15 minutes.
  5. Mash approximately ½ cup of beans against the side of the saucepan to make the broth slightly creamy.
  6. Stir in the lime juice, add more broth if needed, and adjust the seasoning before serving.