3 T. Canola Oil
½ C. thinly sliced White Onion
4 cloves Garlic, chopped
2 C. cooked Black Beans
Salt
Queso Fresco

Heat 2 T. oil in large sauté pan or dutch oven over medium low heat, until oil is hot and begins to shimmer. Add sliced onions and cook, stirring often, until onions have softened and begin to turn a light golden color. Stir in garlic and cook 3-4 minutes, until garlic is starting to get soft but not brown. Stir beans into pan and heat a minute. Remove from heat and set aside to cool slightly. Using an immersion blender, blend until relatively smooth. Leave a few bean chunks so it doesn’t resemble baby food. Heat remaining 1 T. oil in large sauté pan over medium low heat until oil is hot. Pour pureed bean mixture into pan and simmer, stirring frequently, for 20 minutes, until reduced and thickened. Season with salt and serve sprinkled with queso fresco.