Serves 4.
1 Tbsp olive oil
1 small onion, diced
1 Tbsp
ground cumin
1 Tbsp ground ancho chile powder
1/2 tsp Mexican
oregano
4 cups cooked black beans
1 10-oz can Ro*Tel
2 cups
water
Kosher salt and fresh black pepper, to taste
Juice of 1/2
lime, or more to taste
Optional garnishes: chopped cilantro, onion,
avocado or tomato; shredded Monterey Jack cheese; crumbled cotija, queso
blanco, or feta cheese; sour cream or
Greek yogurt
In a Dutch oven or heavy stock pot, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, 2-3 minutes. Stir in the cumin,ancho powder and Mexican oregano for 30 seconds, until the spices give off their fragrance. Add beans, Ro*Tel and water.
Bring to a boil, then reduce heat to simmer and cook for 25 minutes, stirring occasionally to make sure the beans don't stick. Remove pot from the heat, and puree with an immersion blender (or in a standing blender or food processor, in batches if necessary). Season with salt, pepper and lime juice to taste. Serve hot, with garnishes on the side.