^[1]Black beans are delicious with lots of garlic. This is a great accompaniment to vegan quesadillas or soft tacos that don’t themselves contain beans, or any simple meal that needs a little protein boost.

Serves: 6

• 1 tablespoon extra-virgin olive oil
• 4 to 6 cloves garlic, minced
• Two 16-ounce cans black beans, drained and rinsed,
  or 4 cups cooked black beans (from about 1 2/3 cups raw)
• Juice of 1/2 to 1 lemon or lime, or to taste
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
• 1 small fresh hot chili, seeded and minced, optional,
  or dried hot red pepper flakes to taste
• Salt to taste
• 1/4 cup minced fresh cilantro or parsley, or more, to taste

Heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden, about 1 or 2 minutes.

Add the beans, 1/2 cup water, and lemon or lime juice. Cook over medium heat until the mixture comes to a gentle simmer.

Mash some of the beans in the skillet with a potato masher until there’s a nice thick base. Add the remaining ingredients except the cilantro. Simmer gently for 5 to  minutes longer. Stir in the cilantro, and serve.

• Here are more easy bean main dishes. ^[2]