- 4 cups dry black beans
- 1 tablespoon cooking oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup chopped green chiles
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (6 ounce) can tomato paste
- 1/4 cup chicken broth
- 1 tablespoon cider vinegar
- salt to taste
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender, about 1 hour.
- Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes. Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
- Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt; blend until desired consistency is reached. Return beans to pot and cook until heated through, about 5 minutes more.