Instructions

• Heat 1 tablespoon olive oil in a large saucepan over medium heat.
• Add ½ yellow onion (chopped) and sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
• Add 3 cloves garlic (minced) and sauté 1–2 minutes, stirring, until fragrant—do not let the garlic brown.
• Add 30 oz pinto beans (rinsed and drained), ½ cup vegetable broth, ½ teaspoon ground cumin, ½ teaspoon chili powder, and ¼ teaspoon dried oregano. Stir to combine, bring to a low simmer, and cook 2–3 minutes, stirring occasionally, until the beans are heated through.
• Remove the pan from the heat. Mash the beans to your desired consistency using an immersion blender, potato masher, or wooden spoon. If you prefer very smooth beans and want to use a food processor or blender, let the mixture cool slightly and work in batches to avoid splatters.
• Season with kosher salt and black pepper to taste. Stir in fresh lime juice and chopped cilantro if desired.
• Serve the refried beans warm.