A rocking go-to recipe, with Latin flair and yes, a short-cut. I admit it; I use a stock cube in this one. So sue me.
These beans are as fast as anything I make….and really tasty
1/2 Tbs olive oil
One small onion, chopped
(optional – chopped red or green pepper; if I have end bits that need to be used, I chop ’em up and put them in too)
one 15 oz. can black beans, rinsed and drained
half a chicken bouillion cube (the whole thing, if the beans are low sodium)
Heat oil in a small pot on medium high. Add onions, stir, then lower heat to allow to soften. Add beans, 1/4 can water and stock cube and simmer up until the rice is ready. Serve over rice. Or roll up in your favorite wrap with some cheese.
Yup, that simple. We have it as a meal or a side here. And I find that, mixed with rice, it reheats wonderfully for our packed lunches…
Hot, Cheap & Easy 
Nice recipe. Hot, cheap and easy, just as promised. I confess though. I discovered I was lacking in chicken bouillion cubes and I was to cheap to open a quart of chicken broth for only 1/4 cup. So in went some organic taco seasoning, and it became vegetarian. I suppose it was even vegan until I added some cheese.
I doubled the size of the dinner, but with young adults here, no leftovers.
Say hello to my friend Leandro for me.
Your former farmer,
Steven