Author Notes
I've been making some version of this dish ever since I moved out of the college dorms and into real world apartments. It's comfort food at its finest - simple, rich, and filling. Cooking tomatoes down with cumin, smoked paprika, and chili powder give the beans a smokey and slightly sweet flavor . —Allison
Ingredients
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4 tablespoons
butter, unsalted
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3-4
cloves garlic, minced
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1/4 teaspoon
cumin powder
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1/4 teaspoon
chili powder
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1/4 teaspoon
smoked paprika
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4-5
plum tomatoes, roughly chopped
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1
28-ounce can of black beans, undrained
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salt and pepper to taste
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Handful of chopped cilantro (optional for serving)
Directions
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In a large skillet, heat butter over medium heat. When the butter foams, add in the garlic and cook until lightly golden.
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Add cumin, chili powder, and smoked paprika to the garlic and cook for two minutes.
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Add tomatoes to the skillet and increase heat to medium-high. Cook tomatoes until they're soft and can be easily smooshed with the back of a wooden spoon, about 15 minutes.
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Add the black beans along with a a few pinches of salt and a few grinds of pepper.
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Bring to a boil and then decrease heat to a low simmer. Simmer for 15-20 minutes uncovered, or until the sauce thickens up to your liking.
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Spoon into bowls and garnish with cilantro, if using. Topping it off with a fried egg isn't a bad idea either.
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