Ingredients
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
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
Directions
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.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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