Ingredients:

  • 2 cans (15 oz each) black beans, not drained completely (reserve 1/4 cup liquid)
  • 0.5 cup vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 0.5 medium white onion, finely diced
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until translucent and slightly gold around the edges.
  2. Add the minced garlic and ground cumin to the pan. Stir constantly for 60 seconds to bloom the spices and release their essential oils without browning the garlic.
  3. Pour in the black beans (with the reserved liquid) and the vegetable broth. Stir in the oregano and smoked paprika. Bring the mixture to a gentle simmer.
  4. Using the back of a wooden spoon, crush approximately 10% of the beans against the side of the pot to release starches and create a creamy consistency.
  5. Simmer for 5-8 minutes until the liquid reduces and thickens into a sauce. Remove from heat and stir in the sea salt and fresh lime juice. Garnish with cilantro if desired.