Categories: Dinner

Ingredients

• 28 oz (796 mL) can black beans
• 2/3 cup (160 mL) olive oil
• 3 - 4 cloves of garlic, finely chopped
• 1 large onion, finely chopped
• 2 to 3 tsp (10 to 15 mL) ground cumin
• 2 tbsp (30 mL) vinegar (optional)
• 1 tsp (5 mL) finely chopped jalapeno pepper
• salt and pepper to taste

Directions

1. Drain the beans well, rinse, then drain well again.

2. In a skillet, heat the oil over low heat until it is fragrant.

3. Then add garlic, onion and chopped jalapeno pepper; cook, stirring until the onion is translucent.

4. Add the cumin and vinegar and mix well.

5. Add the beans, mix well and cook over low heat, covered, until the beans have cracked open, about 15 minutes.

6. Season to taste and serve over cooked rice.

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