Instructions: Heat oil in large saucepan over medium heat. Saute onion and garlic until tender, about 5 minutes. Stir in oregano, thyme, cumin and pepper; cook 1 minute longer. Place half the beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree, remaining whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes and, if desired, onion and shredded cheese.

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