4 can black beans, drained and rinsed or 946.36 ml
cooked black beans
2 can diced tomatoes, drained or 473.18 ml
fresh tomatoes, skinned and chopped
- Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
- Add beans and tomatoes, cook until bubbly.
- Reduce heat to low, cover and cook 10 minutes.
- Add salt if necessary.
- Serve over hot cooked rice or cornbread.