Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 1 small yellow onion, finely diced
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 cup low-sodium vegetable broth
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a medium heavy-bottomed saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Add the minced garlic, ground cumin, smoked paprika, and oregano. Stir constantly for 60 seconds to bloom the spices in the oil until fragrant, ensuring the garlic does not brown.
  3. Pour in the rinsed black beans and vegetable broth. Bring the mixture to a gentle simmer.
  4. Using the back of a wooden spoon, smash a small handful of beans against the side of the pot to release natural starches, creating a creamy texture.
  5. Simmer for 5-7 minutes until the liquid reduces and thickens into a velvety sauce.
  6. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Season with sea salt and cracked black pepper to taste.