Source: Food Stamp Nutrition Connection

A high-fiber side dish with savory spices.

Servings

30 oz Beans, black, canned (2 15-ounce cans)
0.5 medium onions , chopped into 1/4" pieces
2 medium garlic cloves , peeled and minced
2 tbsp vegetable oil
0.5 tsp ground cumin
0.5 tsp salt
0.25 tsp oregano leaves (fresh or dried)

1 Carefully drain the juice from one can of black beans.
2 Pour the drained black beans into a bowl. Use a potato masher to mash the beans until they are no longer whole. Set the mashed beans aside.
3 In a medium saucepan, heat the oil over medium high heat. Add the onions and sauté for 1 to 2 minutes.
4 Stir in the garlic and cumin and cook for 30 seconds more.
5 Stir in the mashed black beans and the second can of black beans, including the juice.
6 When the beans begin to boil, reduce the heat to low, stir in the salt and oregano and simmer for 10 minutes, uncovered.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.