Easy Black Beans

These easy black beans are the perfect accompaniment to any Mexican fiesta.

Recipe from EatingWell
Ingredients
  • 2   teaspoons extra-virgin olive oil
  • 1   medium yellow onion, diced (about 1 1/2 cups)
  • 2   cloves garlic, minced
  • 2   teaspoons ground ancho chile pepper, (see Note)
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon dried oregano
  • 2  15  ounce cans black beans, rinsed
  • 1   cup water
  • 1   tablespoon tomato paste
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Directions
1. 
Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
Tips:
1. 
Ingredient Note: Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.
2. 
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.

nutrition information

Per Serving: cal. (kcal) 117, Fat, total (g) 1, carb. (g) 21, Monosaturated fat (g) 1, fiber (g) 5, pro. (g) 6, sodium (mg) 84, Potassium (mg) 69, iron (mg) 2.7, Starch () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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