¡Olé!

Black Beans
This is a simple recipe that’s really good and extremely satisfying when you're hungry. I use these black beans in tacos or burritos, or serve them alongside some cheesy rice and tortillas with salsa for a satisfying (albeit distinctively student-y) meal. It’s adapted from a Martha recipe (what isn’t?), but I think my version is a little more utilitarian.

Ingredients
1 Tblsp olive oil
1–2 cloves garlic, minced
1 small onion (yellow or red), chopped
1 can black beans, drained and rinsed
1 can green chilies, chopped
3–4 Tblsp prepared red salsa
1 Tblsp chopped fresh cilantro
2 cups water
salt
pepper

1. Heat garlic and olive oil in a sauce pan until sizzling. Add onion and sauté for a few minutes over medium heat.
2. Add beans, green chilies, and water. Season with a little salt.
3. Bring to a boil; reduce heat to medium-low. Simmer for 15-25 minutes, until the liquid is reduced and thickened.
4. Add salsa and cilantro. Taste and add salt and pepper as necessary.