Ranchero Pinto Beans with Cilantro Lime

Ingredients

• 1/2 cup Dried pinto beans
• 2 cups Water
• 1 tbsp Olive oil
• 1/4 cup Onion, diced
• 2 cloves Garlic, minced
• 1 cup Canned crushed tomatoes
• 1 tsp Ground cumin
• 1/2 tsp Chili powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Fresh cilantro, chopped
• 1 tbsp Lime juice

Instructions

1. 1

   Rinse the pinto beans. In a small pot, combine beans and 2 cups water; bring to a boil, then reduce to a simmer and cook until tender, about 25–30 minutes.

2. 2

   While the beans cook, heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened; stir in garlic and cook 30 seconds.

3. 3

   Add crushed tomatoes, cumin, chili powder, salt, and black pepper to the skillet. Simmer 5 minutes, stirring occasionally.

4. 4

   When beans are tender, drain off any excess liquid if needed, then fold the beans into the ranchero tomato base. Simmer 2–3 minutes to combine flavors.

5. 5

   Turn off heat and stir in cilantro and lime juice. Serve hot.