Ingredients
2 t extra-virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 t ground ancho chile pepper
1/2 t) ground cumin
1/2 t dried oregano
2 cans (15 oz) black beans, rinsed
1 c water
1 tT tomato paste
Preparation
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.
