Smashed Borracho Beans

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.