Step 1

Pour one can of pinto beans, including the liquid in the can, into a high-speed blender then blend until smooth and creamy and set aside. Drain then rinse the second can of pinto beans and set aside.

Step 2

Heat the extra virgin olive oil in a small pan over medium heat. Add the shallots/onions and jalapeno then saute until tender, 5-7 minutes. Add the garlic then saute until extremely fragrant, 1 minute.

Step 3

Add the pureed beans, drained and rinsed beans, smoked paprika, cumin, pepper, and hot sauce, if using, then stir to combine. Add chicken broth, vegetable broth, or water if needed to thin out the beans then cook while stirring until warmed through, 4-5 minutes. Add salt to taste then serve. Note: the beans will thicken as they cool.