Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ¼ teaspoon chili powder (1.25 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Pinch of cayenne pepper (optional)
  • 4 (15-ounce) cans black beans, rinsed and drained (approximately 1.7 kg)
  • 1 cup vegetable broth (240 ml)
  • 1 tablespoon lime juice, freshly squeezed (15 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Add minced chipotle pepper (and adobo sauce), cumin, oregano, chili powder, smoked paprika, and cayenne pepper (if using) to the saucepan. Cook, stirring constantly, for about 30 seconds until fragrant.
  3. Add rinsed and drained black beans and vegetable broth to the saucepan. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally. For a creamier texture, mash about 1/2 cup of the beans against the side of the pot using the back of a spoon.
  5. Stir in fresh lime juice. Season with salt and freshly ground black pepper to taste. Adjust chipotle pepper or adobo sauce for desired level of heat.
  6. Serve hot.