Begin by rinsing your black beans if using canned, and chop the onion, garlic, green bell pepper, and tomato into small pieces.
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onion and green bell pepper, cooking until they are soft and translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute until fragrant.
Sprinkle in the cumin and chili powder, stirring to coat the vegetables evenly. Allow the spices to toast for about 30 seconds, enhancing their flavors.
Pour in the black beans along with the diced tomato. If you're using dried beans, make sure to soak and cook them separately before adding them to the pot. If using canned beans, simply stir them in.
Pour in enough vegetable broth to cover the beans, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20-30 minutes. Stir occasionally, allowing the flavors to meld and the beans to become tender.
Once the beans are cooked to your liking, finish them off by stirring in fresh lime juice. Taste and adjust seasoning if necessary.
Serve your Austin-Style Black Beans warm, garnished with fresh cilantro or avocado if desired. Enjoy them as a side, or as a hearty main dish!
