Mexican Black Beans

Ingredients

•3 tablespoons (35g) vegetable oil, or use cooking spray for a lower calorie count

•1 white onion, diced

•1 serrano pepper, thinly sliced

•1 Roma tomato, roughly chopped

•Salt, to taste

•1 15-ounce can black beans, drained

•1 cup (240ml) chicken stock

•4 cloves garlic, finely chopped

Directions

In a medium saucepan over medium heat, add vegetable oil or enough cooking spray to coat the bottom of the pan. Once hot add the onion, serrano, and tomato. Season to taste with salt and sauté until the vegetables begin to soften, about 2-3 minutes.

Stir in the black beans, stock, and more salt to taste. Bring to a boil over medium high, reduce the heat to low and simmer until the vegetables are softened and the stock is reduced by about a quarter.

Remove from heat and stir in the garlic. Keep warm until ready to serve.