Sweat the aromatics

• Set a large pot over medium heat.
• Once hot, add the oil, then the onions, bell peppers and garlic with a big pinch of salt.
• Cook, stirring occasionally, until fragrant and the onions are translucent.

Bloom the spices and tomato paste

• Add the coriander, cumin, oregano and tomato paste, plus a little more oil if needed.
• Cook for one minute, letting the tomato paste caramelize slightly.
• Add the black beans and another pinch of salt, stir to combine and cook for another minute.

Simmer the beans

• Pour in the stock with another pinch of salt and bring to a simmer.
• Cook, stirring occasionally, until the beans are tender and flavorful.

Mash and finish with lime

• Mash about a quarter of the beans with a potato masher or wooden spoon to thicken the brothy sauce.
• Add the lime zest and juice and keep cooking until the beans reach your desired consistency.

Cool and store

• Let the beans cool completely before freezing in your favorite containers.
• To thaw, move them to the fridge the night before or microwave with a splash of water in a partially covered container.