2 tsp. olive oil
1 lg. onion, chopped
2 cloves minced garlic
1/2 tsp. oregano
1/4 tsp. oregano
1/4 tsp. dried thyme
1/4 tsp. soup ground cumin
1/8 tsp. cayenne pepper
1 1/2 c. cooked and drained black beans
1 1/2 c. chicken broth
4 tsp. chopped fresh parsley

In large saucepan, heat oil, onion and garlic uncovered for 5 minutes or until onion is tendered. Stir in oregano, thyme, cumin and pepper. Cook, stirring, 1 minute longer. Place halve of the beans in blender and puree. Add the puree, the remaining beans and the chicken broth to the saucepan. Reduce heat to low and cook uncovered 15 minutes. Garnish with parsley.