Prep the Ingredients: Drain and rinse the black beans if using canned. Chop the onion, garlic, and cilantro.

Cook the Aromatics: Heat olive oil in a medium pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds, stirring frequently.

Season the Beans: Stir in cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix the spices into the onions and garlic, allowing them to toast for 1-2 minutes, releasing their aroma.

Simmer the Beans: Add the black beans and vegetable broth to the pot. Stir to combine. Bring to a simmer and let cook for 15-20 minutes, allowing the flavors to meld together and the beans to heat through. If the mixture becomes too thick, add more broth or water.

Finish with Lime and Cilantro: Stir in lime juice and adjust seasoning as necessary. Remove from heat and garnish with freshly chopped cilantro before serving.