Spicy Black Beans

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.

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