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
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.