Ingredients

• 1/2 Cup White Onions, Diced
• 3 Cloves Garlic, Minced
• 1/2 Jalapeño, Seeded and Minced
• 1/2 Tbsp Ground Cumin
• 2 1/2 Cups Black Beans, Cooked and Drained
• 3 Cups Vegetable Stock
• Sea Salt, to taste
• Pepper, to taste

Directions

First, gather, and prepare your mise en place.

In a sauté pan, on medium high heat, add the onions, moving them around to release sugars, until onions are slightly golden and translucent, about 3-4 minutes.

Add 1/4 cup water or vegetable stock to deglaze pan, and pick up those sugars to caramelize onions, and continue.

Next, add the garlic, jalapeño, and cumin. Stir for a few minutes, until aromatic.

Add beans, and all the vegetable stock (note: Melissa did not use “all” the vegetable stock; Melissa used closer to 2 cups; do what feels good to you), and bring to a simmer.

Simmer for a few minutes to make sure beans are soft enough to crush between your fingers, signaling they are ready to mash.

Reduce the heat to medium. Using a masher, mash the beans in the pan until smooth; season with sea salt, and pepper.

((Remove from heat; serve.))

((Serve as a dip, or in a burrito, or use on your breakfast platter.))