Refried Beans - cooking recipe

Ingredients

1 tablespoon butter or 1 tablespoon oil
1 tablespoon butter (save for later) or 1 tablespoon oil (save for later)
1 small white onion, peeled and diced
4 garlic cloves, minced
2 (15 ounce) cans pinto beans, rinsed and drained
1/2 cup vegetable stock
1 teaspoon dried chipotle powder (or regular chili powder)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon freshly-squeezed lime juice
fine sea salt and freshly-cracked black pepper

Preparation

Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted. Add the onion and saute for 5 minutes, stirring occasionally, until softened. Add the garlic and saute for 1-2 more minutes, stirring occasionally, until cooked and fragrant.
Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine. Continue cooking until the mixture reaches a simmer.
Remove pan from heat. Use a potato masher or a wooden spoon to mash the beans to your desired consistency. (Or if you would like them to be super-smooth, you can puree them in a food processor until smooth.).
Stir in the remaining tablespoon of butter until it is melted and well-combined. Taste and season the beans with lime juice, salt and pepper, to taste.
Serve warm, topped with any garnishes you might like.
optional garnishes: finely-chopped fresh cilantro, crumbled or shredded cheese, diced tomato, and/or sliced jalapeno.