Instructions

• Heat 1 tablespoon olive oil in a saucepan over medium heat until the oil shimmers.
• Add 1 small onion, finely diced. Sauté, stirring occasionally, for 3 to 5 minutes until the onion is softened and translucent.
• Add 2 cloves garlic, minced, 3/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook, stirring constantly, about 30–60 seconds until the spices are fragrant and the garlic is lightly golden.
• Add 1 can pinto beans (15 1/2 ounces), drained and rinsed, and 1/3 cup vegetable broth. Stir to combine with the onion and spices.
• Season with salt and black pepper to taste, then add 1 dash hot sauce and stir once to distribute.
• Reduce the heat to low, cover, and simmer for about 10 minutes, stirring occasionally.
• Remove from the heat, garnish with fresh chopped cilantro, taste and adjust seasoning if needed, and serve.