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Quick Black Beans

September 19, 2008

I make these beans all the time to accompany enchiladas, fish tacos and burritos.  They have a lot of flavor considering they’re canned beans.


1 T vegetable or canola oil

2 cloves garlic, minced

2 14 oz cans black beans (with liquid)

1 t ground cumin

1/2 t ground chipotle pepper, or 1/4 t red pepper flakes

1 t dried oregano

Salt, to taste


Heat oil in a saucepan over medium heat.  Add garlic and saute for 1 minute, being careful not to let it burn.  Add cumin, chipotle or red pepper flakes and oregano and stir for 30 sec.  Add beans with liquid and stir to incorporate.  Bring to a boil, then reduce heat to medium-low and cook for 15-20 minutes, or until the flavors incorporate.  If the beans get too dry, add more water.  Taste and add salt if necessary, then serve.

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