Black Beans Por Cortesía Leslie With Lime and Cumin

Drain and rinse the two cans of black beans.

In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.

Add beans and cook while stirring often, for five more minutes until hot and heated though well.

Stir in fresh Cilanto/coriander, lime rind, and lime juice.

Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!