Spicy Ranchero Beans (Chipotle Tomato)

Ingredients

• 1 15-oz can Canned pinto beans, drained and rinsed
• 1 14.5-oz can Canned diced tomatoes
• 1 1-2 tsp Chipotle in adobo sauce, minced
• 1/4 cup Ranchero-style sauce base (onion), finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tbsp Lime juice(optional)
• 1 tbsp Fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Drain and rinse the beans. Chop the onion, mince the garlic, and mince the chipotle in adobo.

2. 2

   Cook (25 minutes): Heat olive oil in a small saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes. Stir in garlic, cumin, and smoked paprika for 30 seconds.

3. 3

   Add tomatoes and chipotle: Pour in diced tomatoes (with juices) and stir in minced chipotle. Simmer 10 minutes, stirring occasionally, to thicken slightly.

4. 4

   Simmer with beans: Add drained beans and simmer 10-12 minutes more, stirring and gently mashing a few beans to thicken the sauce. Season with salt and black pepper to taste.

5. 5

   Finish: Turn off heat and stir in lime juice and cilantro (if using). Serve hot.