Ingredient:

• 1 tablespoon extra-virgin olive oil
• ½ cup finely chopped yellow or white onion (about ½ small onion)
• ¼ teaspoon fine sea salt
• 2 cloves garlic, pressed or minced
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
• ½ cup water
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice (about ½ medium lime), to taste