Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 (15 ounce) can pinto beans, drained
- 3 tablespoons tomato paste
- Chili powder to taste
- 1 cup vegetable broth
Directions
Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
