(Frijoles Negro)
Because I had eaten so many refried beans in my life and was a temporary vegetarian, my frijoles of choice at one time were black beans. The secret to making beans fast is to start with canned beans. You can use fresh beans, too, of course, but you’ll have to soak them in water the night before.
1 tablespoon olive oil
½ small onion, chopped
1 garlic clove, minced
One 15-ounce can black beans, including the liquid
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
In a large saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, 3 to 4 minutes. Pour in the beans and their liquid, then add the lime juice, chili powder, and cumin and lower the heat to medium. Let simmer, uncovered, until the beans are softened, about 15 minutes. Remove from the heat, sprinkle in the cilantro, and serve.