Ingredients:
- 1 teaspoon canola oil (or avocado, grapeseed, or vegetable oil)
- 2 teaspoons finely chopped white onion
- 1/2 teaspoon ground cumin
- 3/4 cup cooked Red Beans for 2
- 2 tablespoons water
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- 1/4 tablespoon lime juice
Directions:
- In a small saucepan over medium heat, heat oil. Add onions, stirring occasionally, until softened, about 3 to 6 minutes. Add cumin and cook, stirring constantly, until fragrant, about 30 seconds.
- Add cooked beans and water to saucepan. Stir, cover, and cook over medium heat for 5 minutes. Reduce heat to low.
- Use a potato masher or the back of a fork to mash about half of the beans. Continue to cook, uncovered, stirring often, for 2 to 3 more minutes or until thickened.
- Remove saucepan from heat and stir in pepper and lime juice. Adjust seasonings to taste, adding more salt, pepper, and lime juice if desired. If beans are dry, add small splash (½ teaspoon) of water and stir to combine.
- Cover until ready to serve.