1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 (15-ounce) can pinto beans, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Salt and pepper to taste
2 tablespoons chopped fresh cilantro leaves
Method of Preparation:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes.
2. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
3. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
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