In a medium skillet over medium heat, saute onion and red pepper in olive oil until tender; about 4 minutes.
Add garlic and saute another minute
Add cumin, sugar, vegetable broth, and beans and simmer until most of the liquid has been absorbed. Remove from heat.
Stir in lime juice.
If you have one, use a molcajete (Mexican mortar & pestle) for this next step. If you don't have one, you can use a medium bowl and a potato masher. Simply pour everything into the mortar bowl and use the pestle to mash it all together until it is creamy but still chunky. Add a little extra vegetable stock if necessary.
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