Ingredients
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4 cans black beans, drained and rinsed or 4 cups cooked black beans
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2 cans diced tomatoes, drained or 2 cups fresh tomatoes, skinned and chopped
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1 tablespoon olive oil
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2 tablespoons minced garlic
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1/4 teaspoon cayenne pepper
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1/4 teaspoon black pepper
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2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1/2 teaspoon oregano
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1/2 teaspoon salt
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2 small onions, chopped
Instructions
- Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
- Add beans and tomatoes, cook until bubbly.
- Reduce heat to low, cover and cook 10 minutes.
- Add salt if necessary.
- Serve over hot cooked rice or cornbread.