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.
23 Kenney Drive
Can't find something?
Contact Us • Work With Us • FCC Public File • For problems with the FCC Public File • EEO Public Filings
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.