Step 1

Heat the olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onion and cook for 3-5 minutes until soft and translucent.

Step 2

Add the minced garlic, ground coriander, Mexican chili powder, and ground cumin to the skillet. Stir continuously and cook for just one minute until the spices are fragrant.

Step 3

Stir in the tomato paste, and the drained and rinsed pinto beans. Pour in the water and stir everything together, ensuring the beans are well coated with the spice mixture.

Step 4

Lower the heat to low-medium and let the beans simmer for about ten minutes, or until very soft. Remove the pan from the stove.

Step 5

Remove approximately ⅔ of the beans (and liquid) and blend them for 60 seconds on high speed in a blender or food processor until completely smooth.

Step 6

Stir the pureed beans back into the pan, along with cilantro, lime juice, salt, and optional hatch chilies or chipotle chilies. Taste and adjust the seasoning as needed, possibly adding more water if the beans have become too thick.