Step 1

Add olive oil to a medium saucepan and heat over medium-high heat. Add in onions and saute until tender and golden brown 3-4 minutes. Add in garlic and saute for an additional minute.

Step 2

Stir in the spices: cumin, oregano, salt, pepper and chili powder. Allow them to cook for one minute. Keep an eye on them and continuously stir so they do not burn.

Step 3

Add in beans and chicken broth and turn the heat down to low. Simmer until the mixture has thickened a bit, 5-10 minutes. (The mixture will still look a bit watery but will thicken when we mash the beans)

Step 4

Mash the beans with the back of your spatula or with a potato masher. Make sure to leave some of the beans whole to keep a chunky texture. Serve the beans as is or top with cilantro, raw onions, sour cream, or queso fresco.