Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil 1 medium yellow onion , diced (about 1 1/2 cups) 2 clove(s) garlic , minced 2 teaspoon(s) ground ancho chile pepper , (see Ingredient note) 1/2 teaspoon(s) ground cumin 1/2 teaspoon(s) dried oregano 2 can(s) (15 ounce) black beans , rinsed 1 cup(s) water 1 tablespoon(s) tomato paste

Instructions Jump to Ingredients ↑

  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.


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