2 tbs olive oil
1 small onion, diced
1 1/2 tsp toasted cumin
1 tsp chili garlic paste
1/4 cup cilantro
1/2 cup water
2 15 oz cans black beans, with liquid
1 can coconut milk
2 1/2 cups water
1 lime, zested and squeezed
Heat oil, saute onion and spices for 5 minutes.
Add water and continue cooking for 12 minutes until onion is soft.
Add the beans with their liquid, coconut milk and 2 1/2 cups water. Bring to boil then reduce heat and simmer 15 minutes. Puree some of the beans to desired consistency. Add lime zest and juice.
Remove from heat.