Smoky Pinto Bean Dip with Sofrito and Cumin

Heat 3 tablespoons olive-oil in a heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers and flows easily, about 1 minute.

Add the diced yellow-onion and sliced bell-pepper. Cook, stirring with a wooden spoon, for 8-10 minutes until the onion is soft, translucent, and just beginning to turn golden at the edges.

Add the minced garlic and cook 1 minute more, until fragrant but not brown.

Add the chopped tomato and cook 5-6 minutes, stirring occasionally, until the tomato breaks down into a jammy sauce and the mixture darkens slightly.

Pour in the pinto-beans with their liquid and the chicken-broth. Season with the cumin, smoked-paprika, salt, and black-pepper. Stir everything together gently.

Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, allowing the flavors to marry and the liquid to reduce slightly.

Remove from heat. Using an immersion blender or a potato masher, blend or mash the mixture directly in the pot until you reach a thick, creamy dip consistency with some bean texture remaining. For a smoother dip, transfer to a standing blender and pulse briefly.

Squeeze the juice of the lime over the warm dip and fold in the chopped cilantro. Taste and adjust salt if needed.

Transfer to a serving bowl and drizzle the remaining 2 tablespoons olive-oil in a spiral over the top. Serve warm with tortilla chips or toasted bread.