Makes 4 to 6 servings
This is a versatile recipe that can be enjoyed on their own as a side or filling, or used as a base for more elaborate dishes. You might add spices like cumin or chili powder, if you like, and top with garnishes like cheese, pickled jalapeños, sliced fresh chiles, or your favorite hot sauce. These beans freeze well, so make a double batch to save for later!
Ingredients
- 1 1/3 cups dried pinto beans, soaked in water overnight
- 1 1/4 cups vegetable broth, plus more as needed
- 1 teaspoon vegetable oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 medium tomato, finely diced
- 1/4 teaspoon kosher salt, or to taste
Directions
- Strain the soaking beans and transfer to a medium soup pot; add just enough broth to cover the beans. Bring to a simmer over medium-low heat until the beans are tender, about 45 minutes. Drain, reserving the beans and broth separately.
- Heat the oil in a large sauté pan over medium heat. Add the onions and garlic and cook, stirring frequently, until the onions are limp and translucent, 4 to 5 minutes. Add the tomatoes and cook until soft and most of the liquid has evaporated, about 10 minutes.
- Add the beans and simmer, stirring and mashing, until the beans are very hot and creamy, about 10 minutes. Add the salt and just enough of the reserved broth to keep the beans moist.
