This hearty pot of black beans is built on real Mediterranean pantry staples — a generous pour of olive oil, sautéed onion, bell pepper, and garlic, plus a warm hit of cumin, smoked paprika, and oregano that turns simple canned beans into something deeply savory. A quick partial blend gives the soup that thick, creamy texture while still leaving plenty of whole beans for bite, so every spoonful feels substantial without any heavy cream or flour needed. Bright lime juice and a handful of fresh cilantro stirred in at the end wake the whole pot up, cutting through the richness with citrusy, herby freshness. It's a plant-forward, legume-based bowl loaded with fiber and olive oil's good fats, which makes it a natural fit for anyone eating the Mediterranean way. Serve it with extra lime wedges on the side and you've got a satisfying, colorful dinner that comes together in one pot.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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