Ingredients
2 tbsp rice bran oil, or vegetable oil
1 yellow onion, chopped
3 garlic cloves, minced
29 oz canned black beans, drained and rinsed well
2 cups water
1 bay leaf
1 tsp kosher salt
1 tsp chipotle chili powder
1 tsp cumin
½ tsp black pepper, coarse
½ tsp dried oregano
2 tbsp lemon juice
2 tbsp lime juice
Preparation
In a large dutch oven or pot, add oil over medium heat. Add onions and cook for 4 to 5 minutes or until translucent. Stir occasionally. Add garlic and cook for 30 seconds.
Add beans, water, bay leaf, salt, cumin, pepper, and oregano Bring to a boil and simmer down for 30 minutes or until thick.
Remove bay leaf and add in lemon and lime juice. Serve hot.
