Soak beans in water overnight or use the boil method for 2 hours. Saute 1/2 onion until brown, then add 2 cloves garlic, 1Tbsp paprika, 1tsp Cumin, 1tsp chili powder, and 1tsp salt. Add the strained, soaked beans and cover with 2qt chicken stock. Cook for 2 hours on low, partially covered. Then, add 1/2C cilantro and more salt to taste, and cook an additional 25-30 minutes. Once the beans are cooked, in a separate pan, saute 1/4 onion, 1/2tsp paprika, 1/2tsp chili powder, and 1/4 tsp Cumin until golden. Add 2C of the prepared beans and mash until chunky in consistency. Garnish with cilantro and olive oil.
