Smashed Borracho Beans

  • 2 cans beans of your choice (I used black and pinto beans),drained
  • 1 can Rotel tomatoes, drained
  • 1/2 onion, diced
  • 1/2 red and green pepper, diced
  • 1 clove garlic, chopped
  • Chicken broth
  • 1 teaspoon Taco or southwest seasoning
  1. In a large skillet over medium heat sauté the onions and peppers in a teaspoon of oil till softened.
  2. Pour the beans and Rotel tomatoes into the skillet and cook till warm.
  3. Smash the beans with a potato masher and add chicken broth to thin out the mixture. Serve when warmed through.