Circle B Kitchen
We usually prefer to make black from their dried state, but in a time crunch, these beans come together really quickly and are almost (almost) as good as our long-cooked beans from dried. These are incredbly good in tacos and simply paired with rice and sprinkled with a little queso fresco.
2 cans of black beans
2 tablespoons vegetable oil
1/2 onion, chopped
2-3 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 chipotle in adobo sauce (or more if you prefer)
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
Drain the beans and rinse them well. Set aside
Heat the oil in a heavy pot over medium high heat. Add the chopped onion and saute for until softened. Add the garlic and the remaining spices to the oil. Saute until fragrant, about 3 - 5 minutes and then add the beans along with 3/4 to 1 cup of water. Stir and bring to a boil. Reduce the heat to a simmer, cover the pot and let simmer for at least an hour, longer if possible.
Taste the beans for salt and seasonings, adjust if needed, and stir in the cilantro. Keep warm until ready to serve.