Ingredients: 2 15 oz cans of black beans 1/4 cup vegetable broth (or water) 1 large roma tomato 2 green onions, sliced 2 tablespoons cilantro 1 clove of garlic 1 lime, juice Pinch of salt 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon cayenne pepper 1/2 avocado (optional) Step One (2 min) Drain both cans of black beans, but do not rinse. Using a fork, loosely mash 2/3 of the beans, reserving about 1/3 cup unmashed. Combine both the whole and mashed beans in a saucepan with 1/4 cup water or vegetable broth and a squeeze of lime juice. Begin warming over medium-high heat. Meanwhile… Step Two (5 min) Dice the roma tomato, mince a clove of garlic, slice the green onions, and chop the cilantro. Add all of this to the saucepan (reserving a few green onion slices for garnish). Then, add spices to taste – the combo of cumin, coriander, and cayenne is perfect. If the beans weren’t salted, add a little salt as well. Give the soup a taste and adjust any spices as needed. Let this simmer for a few minutes, allowing the flavors to meld together. Step Three (1 min) Pour the soup into serving bowls and top with avocado slices and the reserved green onions. You can serve with a side of avo toast to make everyone happier. Variation Before I modified this recipe into a soup, it was originally a bean dip that I created in a pinch… All I had was a can of beans and some spices, so I mashed the beans, added the spices, and ate with tortilla chips. That variation is just as delicious. To make a bean dip, prepare as instructed above, simply omit the vegetable broth to create a thicker consistency. Serve with chips or as a burrito filling.