• 1 medium purple onion, finely chopped (the more flying-saucer shaped the onion, the sweeter)
• 2 garlic cloves, crushed and chopped
• 1 fresh jalapeño (2 inches), seeded and minced (do NOT rub your eyes)
• 1-1/4 teaspoons ground cumin
• 1/4 teaspoon dried oregano
• 2 cans black beans, drained and rinsed
• 3ish cups water
• Cilantro
• Avocado
• Peeps

Sauté onion, garlic, and jalapeño in a heavy 4 or 5 quart pot. Add cumin, oregano, and a pinch or two of salt until the onion starts to brown. Add the beans, water, and some cilantro and simmer covered — stirring occasionally — until the soup has thickened slightly.

Transfer about 2 cups soup (or more if you don’t like lumps) to a blender and purée. Return it to the pot and reheat over medium-low heat, stirring frequently. Season with salt.

Decorate with sliced avocado and a Peep.

Enjoy.

Pffffft.