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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
- 4 tablespoons butter, unsalted
- 3-4 cloves garlic, minced
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4-5 plum tomatoes, roughly chopped
- 1 28-ounce can of black beans, undrained
- salt and pepper to taste
- Handful of chopped cilantro (optional for serving)
- In a large skillet, heat butter over medium heat. When the butter foams, add in the garlic and cook until lightly golden.
- Add cumin, chili powder, and smoked paprika to the garlic and cook for two minutes.
- 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.
- Add the black beans along with a a few pinches of salt and a few grinds of pepper.
- 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.
- Spoon into bowls and garnish with cilantro, if using. Topping it off with a fried egg isn't a bad idea either.
- This recipe was entered in the contest for Your Best One-Pot Meal