Heat 30 grams of vegetable oil in a medium saucepan over medium heat. Add the white onion and sauté until softened, about 5 minutes.
2
Add the garlic cloves and chipotle chile in adobo to the saucepan and cook for 1 minute until fragrant.
3
Stir in the cooked black beans, epazote sprigs, and chicken broth. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld.
