Ingredients

1/4 c minced red onion

2 tsp olive oil

1 tsp thyme

1/4 tsp ground black pepper

1 c canned black beans, rinsed and drained

1/2 chicken broth

1 tsp lemon juice

1/2 tsp grated lemon peel

Preparation

  1. In a saucepan, combine onion, oil, thyme, pepper, and salt to taste over medium heat. Cook until sizzling, about 2 minutes. Add beans and broth. Bring to boil. Reduce heat and simmer for 20 minutes, or until beans are very tender.

  2. Mash bean mixture with a potatoe masher into a coarse puree. Allow to sit, uncovered, for 5 minutes to thicken slightly. Stir in lemon juice. Sprincle with peel and serve.