Ingredients:

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

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, bell pepper, and jalapeño. Sauté for 5–7 minutes until the vegetables are softened and onions are translucent.
  2. Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 60 seconds, stirring constantly, to bloom the spices in the oil until fragrant.
  3. Add the three cans of slightly drained black beans and the vegetable broth. Stir well, scraping the bottom of the pot to release any browned bits.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes to allow the flavors to meld and the liquid to reduce slightly.
  5. Using a potato masher or the back of a large spoon to crush about one third of the beans against the side of the pot. This creates a creamy, velvety texture while leaving plenty of whole beans for structure.
  6. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Season with salt and cracked black pepper to taste before serving.