Ingredients:

  • 1 tbsp olive oil
  • 1/2 cup white onion, finely diced
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and minced
  • 30 oz canned black beans, slightly drained but not rinsed
  • 1/2 cup vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp dried Mexican oregano
  • 1/4 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and jalapeño, sautéing for about 5 minutes until the onion is translucent. Add the minced garlic, cumin, oregano, and smoked paprika. Stir constantly for 60 seconds to bloom the spices until fragrant.
  2. Pour in the black beans with some of their canning liquid and the vegetable broth. Bring to a gentle simmer. Use the back of a wooden spoon to mash approximately 1/4 cup of the beans against the side of the pot to release starches.
  3. Continue to simmer for 10–12 minutes, stirring occasionally, until the liquid thickens into a creamy consistency. Remove from heat.
  4. Stir in the fresh cilantro and lime juice. Taste and adjust salt or acidity as needed before serving.