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1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 large (1 cup) onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
2 (15-ounce) cans pinto beans, drained, rinsed
2/3 cup chicken or vegetable broth
Melt butter in 3-quart saucepan. Stir in onions, chili powder, cumin and garlic salt; cook over medium heat 3-5 minutes or until onions are tender. Stir in beans and broth. Continue cooking, stirring occasionally, 3-5 minutes until mixture comes to a full boil. Remove from heat.
Mash with potato masher to desired consistency.
Need a side dish for your enchiladas or tacos? Any of these sides are a perfect pair for a dinner with Mexican flair!