Easy Black Beans
Recipe from EatingWell

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



by 2  people


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Ingredients
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    2   teaspoons 
    extra-virgin olive oil
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    1   
    medium yellow onion, diced (about 1 1/2 cups)
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    2   
    cloves garlic, minced
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    2   teaspoons 
    ground ancho chile pepper, (see Note)
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    1/2  teaspoon 
    ground cumin
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    1/2  teaspoon 
    dried oregano
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    2  15  ounce cans 
    black beans, rinsed
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    1   cup 
    water
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    1   tablespoon 
    tomato paste

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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