Por Serves 4
1 medium onion, fi nely chopped
2 jalapeno peppers, seeded and fi nely chopped
3 cloves garlic, minced
1 teaspoon olive oil
2 cans pinto beans, rinsed and drained
1/2 cup beef broth
1 small can tomato sauce
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Fresh cilantro, chopped, for garnish (optional)
Sauté the onion, peppers, and garlic in the olive oil over medium heat in a Dutch oven until vegetables are soft, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes. With a potato masher, mash most of the bean mixture, leaving some of the beans whole. Garnish with additional cilantro
if desired.