Yield: 4 cups (8 side-dish servings)
1 Tbsp. vegetable oil
1/2 c. onion, chopped
2 fresh poblano chile peppers OR 1 large green bell pepper, stemmed, seeded, and chopped
1 c. reduced sodium chicken broth
1 tsp. kosher salt
1 tsp. dried Mexican oregano or regular oregano
2 (15-ounce) cans pinto beans, rinsed and drained (or 3 c. cooked pinto beans)
3 Tbsp. lime juice
In a large skillet, heat oil over medium heat. Add onion and chile peppers; cook and stir for 1 minute. Add broth, salt, and oregano. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes. Stir in beans; cover and cook 15 minutes more. Remove from heat and stir in lime juice.
These beans, along with Pollo Con Chile Rojo and Mexican Red Rice, are the current Go-To Trifecta Of Rhymes With Smile's Homemade Mexican Food. I literally can't get enough of them. Sometimes I make more than I know we'll need, just so I can eat leftovers for days.
I've substituted black beans for pintos - I like the taste (remember, we eat a lot of beans around here), but I think I still prefer the pinto beans.