1 tbsp olive oil
1 cup chopped onion
2 cloves garlic, minced
2 15-ounce cans black beans, drained
2 cups water or broth
1 1/2 tsp ground cumin
dash of ground red pepper
1 lb can stewed tomatoes
4-ounce can chopped green chilis, undrained
1 tbsp lemon juice
Saute’ onion and garlic in oil. Add 1 cup of beans; mash with a potato masher. Add everything else except the lemon juice.
Bring to a boil; cover, reduce heat, and simmer for 15 minutes.
Remove from heat and stir in lemon juice.
Top with yogurt or sour cream if desired.