Yield: 2 entrees, 4 side dishes






1 tablespoon grapeseed oil


½ cup minced onion


¼ teaspoon salt


½ teaspoon pressed or grated garlic


1/4 teaspoon ground red pepper (cayenne)


¼ teaspoon ground cumin


3 cups cooked pinto beans


1 ½ cups chicken or vegetable broth, divided


2 tablespoons minced fresh cilantro


1 tablespoon fresh lime juice



Garnish suggestions:


Crumbled, fresh bacon


Bunch of fresh cilantro



  • Añejo, grated
  • Asadero, grate and place directly on hot beans. Cover beans until cheese melts.
  • White cheddar, grated
  • Chihuahua, grated
  • Monterey Jack, grated
  • Queso Fresco, crumble into very small pieces and placed directly on hot beans. Cover beans until cheese melts.



  1. Heat a medium-sized frying pan over medium heat. When warm. Add grapeseed oil.
  2. When oil shimmers, add onions. Sprinkle with salt. Saute until onions are soft and translucent. Do not brown.
  3. Add chili powder and cumin.
  4. When spices bloom, add ½ cup broth.
  5. Add garlic and simmer for 5 minutes to allow garlic to soften. The mixture should have almost a paste-like consistency.
  6. Add beans and ½ cup broth.
  7. Stir, cover and simmer for 5 minutes.
  8. Remove saucepan from heat.
  9. Mash beans with a potato masher until there are no longer any whole beans. Determine the desired consistency and continue to mash if desired.
  10. Add cilantro. Stir to mix.
  11. Place in icebox overnight.
  12. Place ½ cup broth in 2-quart saucepan. Bring to a boil.
  13. Add beans.
  14. Add broth if necessary to prevent beans from sticking to the pan. Remove pan from heat.
  15. Add lime juice. Stir.
  16. Adjust cayenne, salt or lime juice to taste.
  17. Place in serving dish.
  18. Garnish, if desired.
  19. Serve.