shoutout my Venezuelan mom for this hack
my usual move is chopping half a big white onion suuuuper fine then sweating until totally transparent in a saucepan, then tossing some diced garlic in to toast it. once both are mixed and properly introduced, add a 32oz can of black beans WITH the liquid. cook on med/high heat, stirring occasionally. once the beans are thickened and you can drag your stirrer through the beans and see the bottom of the pan, take off heat quick (the line between perfect and overdone is a fickle one) add 1 (or two even) chopped up chicken bouillon cubes to it and stir until fully integrated.
best served over tostones w/ queso blanco or on arepas if you have good ones. great comfort food, easy to make a LOT of fast, and leftovers keep pretty well!