2 15-oz cans black beans, undrained
1 cup salsa
1/2 teaspoon dried oregano
1 teaspoon ground cumin
Combine all of the ingredients in a medium pot, and bring it to a boil over medium-high heat. Reduce the heat to maintain a simmer, and cook, stirring often, for 8-10 minutes. Beans will thicken as they cool.
Makes about 4 cups.
*Use a slotted spoon to serve the beans if you want them to be less juicy.