4 tablespoons butter

¼ cup finely chopped onions

2 tablespoons finely chopped and seeded green bell pepper

2 tomatoes, finely chopped

1 teaspoon finely chopped garlic

1 teaspoon finely chopped fresh cilantro

1 teaspoon red chili powder

1 pinch cayenne pepper

1 tablespoon tomato paste

1 (10-ounce) can cooked pinto beans

4 cups Basic Chicken or Beef Broth (see recipes on pages 3 and 2)

Salt and pepper to taste

4 teaspoons sour cream (optional)

• Melt the butter in a large saucepan over medium heat. Add the onions, green bell peppers, tomatoes, and garlic. Cover the pan with a lid and simmer for 4 minutes.

• Add the cilantro, red chili powder, cayenne pepper, and tomato paste. Stir the ingredients together and simmer for 3 minutes.

• Add the pinto beans, broth, and salt and pepper to taste. Bring to a boil and cook vigorously for 4 minutes, or until the beans are heated through.

* Prep time: 15 minutes; cooking time: 15 minutes

Serves 4

Garnish each serving with a dollop of sour cream.