Poblano Pinto Beans

Poblano Pinto Beans 1 tablespoon vegetable oil 1 medium onion diced 2 fresh poblano chile peppers stemmed, seeded, and diced 1 cup reduced-sodium chicken broth 1 teaspoon kosher salt 1 teaspoon oregano 2 15 ounces can pinto beans, rinsed and drained 3 tablespoons lime juice In a large skillet, heat oil over medium heat. Add onion and chile peppers; cook and stir for 1 minute. Add broth, salt, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in beans; cover and cook for 15 minutes more. Stir in lime juice.