Spicy Black Beans - cooking recipe

Ingredients

2 large onions, chopped
1/2 c. oil
2 qt. chicken broth (Swanson's best)
1 lb. dry black beans, rinsed and sorted for debris
1 (6 oz.) can tomato paste
6 cardamom pods (pull off pods and use seed)
1 tsp. fresh or 1/2 tsp. dry oregano
1 tsp. cumin seed
1 cinnamon stick (about 1 1/2-inches long)

Preparation

In a 5-quart saucepan over medium-high heat, cook onions in oil until they are lightly browned, about 20 minutes, stirring frequently.
Add chicken broth and the remaining ingredients. Cover and bring to a boil over high heat; reduce heat and simmer until beans mash easily (about 4 to 5 hours).