Our take on this traditional Mexican dish, meaning “beans from the pot,” “includes not only garlic, onion and chili powder, but also several other unique flavors and spices.  A perfect party appetizer, lunch or dinner, this recipe can be ready in under 30 minutes. Add tortillas, avocado, and brown rice to complete the meal, and you have a delicious, affordable source of protein, fiber, antioxidants, and anti-inflammatory ingredients!

Ingredients:

• 2 cans / 3 cups cooked black beans, drained
• 1 cup vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced, or 1/2 tsp. garlic granules/powder
• ½ teaspoon cumin
• 2 bay leaves
• ½ teaspoon chili powder
• 1 teaspoon tamari / shoyu / soy sauce 
• Juice of 1 lime
• Sea salt, to taste
• Garnish with chopped cilantro and/or green onions

Instructions:

1. Saute onions with a pinch of salt in medium-sized preheated pot, adding a teaspoon at a time of vegetable broth to prevent sticking, for about 5 minutes, until onions become translucent. 
2. Add all remaining ingredients to the pot.  
3. Bring to a boil, then lower to a simmer until most of the liquid is absorbed, about 20 minutes. 
4. Remove bay leaves. 
5. Mash lightly with a fork or potato masher. 
6. Garnish with chopped cilantro and/or green onions.  
7. Serve over brown rice, with a tortilla, or as an appetizer dip with chips and/or vegetables.  Enjoy!