Ingredients:
- 1/2 cup chicken broth
- 2(15 1/2 ounce) cans black beans, drained and rinsed
- 1 tablespoon vegetable oil
- 1 small onion chopped fine (about 3/4 cup)
- 1 Jalapeño , seeds and ribs removed, chile minced
- 1 poblano, seeds and ribs removed, chile chopped fine (about 1/4 cup)
- 1/4 salt
- 3 garlic cloves minced
- 1/2 tsp cumin
- 1 tbsp chopped cilantro leaves
Directions:
- Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
- Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.