Southwestern Black Beans

• 1 teaspoon vegetable oil
• 12 cup chopped onion
• 2 garlic cloves, minced
• 1 12 teaspoons ground cumin
• 12 teaspoon ground coriander
• 12 teaspoon kosher salt (to taste)
• 14 teaspoon Tabasco sauce (to taste)
• 1 tablespoon sherry wine
• 3 cups cooked black beans, drained and rinsed

1. Heat oil in a saute pan; saute the onions and garlic in the oil.
2. Add in cumin, coriander, and salt; heat and stir until the aroma intensifies.
3. Add in Tabasco, sherry, and beans; cook, covered, until heated through.
4. Coarsely mash the beans; if beans are too dry to mash, add a tablespoon or more of water.
5. Leftovers can be reheated in the microwave and also freeze well.
6. Good filling for burritos.

vegetable oil, onion, garlic, ground cumin, ground coriander, kosher salt, tabasco sauce, sherry wine, black beans

Taken from www.food.com/recipe/southwestern-black-beans-401404 (may not work)