INGREDIENTS
4 cloves
Garlic
1/2 tsp
Oregano, dried
2 15 ounce cans
Pinto beans
1
White onion, small
1/2 cup
Vegetable stock
1 tbsp
Lime juice, freshly-squeezed
1
Sea salt and freshly-cracked black pepper, fine
2 tbsp
Butter or oil
1 tsp
Cumin, ground