Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 2 teaspoons ground ancho chile pepper, (see Note)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 15-ounce c black beans, rinsed
- 1 cup water
- 1 tablespoon tomato paste
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 117
- Carbohydrates: 21g
- Fat: 1g
- Protein: 6g
- Dietary Fiber: 5g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 69mg
- Sodium: 84mg
- Exchanges: 1 starch, 1 very lean meat
- Carbohydrate Servings: 1