1 ½ tbsp. olive oil
1 small yellow onion, chopped (about 1 cup)
1 large jalapeño, seeded and chopped (scant 1/3 cup)
2 large cloves garlic, chopped (about 2 1/2 tsp.)
1 tsp. ground cumin
1 tsp. pimentón (smoked paprika)
1 tsp. dried oregano
2 cans (15 oz.) black beans
In a medium skillet, heat the oil, one turn of the pan, over medium. Add the onion, jalapeño, garlic, cumin, pimentón, and oregano. Cook, stirring frequently, until the vegetables soften slightly, about 5 minutes. Stir in 1/2 cup of water. Cook, stirring often, until the water reduces and the onion mixture softens, about 5 minutes. Add the beans and liquid and cook, stirring often, until heated through, about 4 minutes. Season. Cover and keep warm over low heat.
Time on Your Hands? If you have them, use dried beans instead of canned. To make them, soak 1 1/2 cups of dried black beans overnight, then cook in salted boiling water with 1 halved onion and a bay leaf until tender.