Easy Black Beans

From: EatingWell

These easy black beans are the perfect accompaniment to any Mexican fiesta.

Servings: 8 servings, scant 1/2 cup each

Prep: 20 mins

Total: 30 mins

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 Note)

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 15-ounce cans black beans, rinsed

1 cup water

1 tablespoon tomato paste

Directions

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.

Tips:
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.

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.