1 teaspoon olive oil
1/2 cup diced onion
2 cans (15 ounces each) black beans
1 can chicken broth
1 can mexican style (14 ounces) stewed tomatoes (Rotel)
2 bay leaves
1 teaspoon bottled minced garlic
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
Heat the oil in a dutch oven over medium heat.
Add the onions and cook until slightly brown
Stir onions occasionally.
Meanwhile, pour 1 can of beans and their liquid into a large bowl.
Using a potato masher or large serving spoon, mash the beans against the sides and bottom of the bowl until the beans are broken up and pasty.
Raise the heat under the pot to high and add the broth, mashed beans, and the can of whole beans and its liquid.
Add the remaining ingredients.
Cover and bring to a boil.
Reduce heat to low and simmer to let the flavors blend, approx 8-10 mins, stirring often to prevent sticking.
Remove from heat and serve.
Great topped with shredded cheddar cheese or a dollop of sour cream.