3 ½ cups cooked pinto beans

2 tablespoons (30 ml) safflower oil

1 medium yellow onion, finely diced

1 poblano pepper, finely diced

½ teaspoon fine sea salt

4 garlic cloves, chopped

1 tablespoon (16 grams) tomato paste

1 teaspoon ground cumin

1 teaspoon chili powder blend

½ cup bean cooking water, reduced-salt veggie broth, or water

2 tablespoons (30 ml) freshly squeezed lime juice

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Heat safflower oil in a large skillet over medium heat.
Add onion and poblano pepper; cook until softened and lightly browned, about 6–7 minutes.
Stir in salt, garlic, tomato paste, cumin, and chili powder; cook 1–2 minutes until fragrant.
Add cooked pinto beans and ½ cup cooking liquid or broth.
Simmer for 5–7 minutes, stirring occasionally.
Mash beans with a potato masher or spoon until desired consistency.
Stir in lime juice, adjust seasoning, and serve warm.

Swap pinto beans for black beans for variation.

Add smoked paprika for extra smokiness.

Use jalapeño or serrano instead of poblano for more heat.

Blend half or all the beans for a creamier texture.

Make it oil-free by sautéing vegetables in broth.