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. <\/li>
Heat oil in 12-inch nonstick skillet over medium heat until shimmering.<\/li>
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.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"
\nIngredients: 1\/2 cup chicken broth 2(15 1\/2 ounce) cans black beans, drained…\n<\/div>\n