• Active Time 20m
  • Total Time 30m

8 servings, scant 1/2 cup each

Just the right amount of beans to serve as a side dish - or double the recipe for a vegetarian party.

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.

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 Ingredient Note)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cans (15 ounces each) black beans, rinsed
  • 1 cup water
  • 1 tablespoon 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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7263

nutrition information per serving

170 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 73mg sodium; 18g carbohydrates; 5g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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