Cooking Time: ~20 min
1 Tbs Olive Oil, or 3 Pieces Chopped Thick Cut Bacon
1/2 Medium Onion, Diced
2 Cloves Garlic, Minced
1/2 tsp Ancho Chili Powder
1/2 tsp Chipotle Powder
1 (15-ounce) Can Pinto Beans, Drained and Rinsed
2/3 Cup Low-Sodium Chicken Stock
Salt and Pepper
2 Tbs Chopped Fresh Parsley
1) Heat the oil in a large skillet over medium heat. (Or if using bacon, cook bacon until most of the fat is rendered out) Add the onion and cook until tender, about 3 minutes.
2) Add garlic and chili powder and cook for 1 minute.
3) Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
4) 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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