Smashed Pinto Beans

1 medium onion, chopped
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup tomato sauce
2 (15-ounce) cans pinto beans, rinsed and drained
1 cup beef broth
1 tablespoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon pepper
1 to 2 tablespoons red wine vinegar

Saute chopped onion in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add minced garlic and saute 1 minute. Stir in tomato sauce and remaining ingredients.
Bring to a boil; reduce heat, and simmer 8 minutes.
Mash bean mixture with a potato masher until thickened, leaving some beans whole.

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