Drain the pinto beans over a large bowl to reserve 1/4 cup of the liquid.Additionally, separate 1/4 cup of whole Pinto beans and set aside.
Combine the rest of the pinto beans, the 1/4 cup liquid, garlic cloves, cumin,onion powder and lime juice to a blender. Blend on high for about 20-30seconds until begins to smooth (you will want it to retain some texture). Setbean mixture aside.
Add the vegetable broth to a small saucepan over medium-high heat. Whenliquid begins to steam add the diced onion, tomato and jalapeno peppers.Reduce heat and simmer approximately 3-4 minutes.
Add the pinto bean mixture and the reserved whole beans to saucepan andstir to combine. Add water, if necessary, to reach desired consistency. Enjoyimmediately. Store leftovers in the fridge in an airtight container up to 7days.