- Two 15-ounce can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon hot sauce
- 1 cup chicken stock, veggie stock, or water
- Juice of 1 lime
- In a small pot, combine the beans, spices, hot sauce, and stock or water. Cook, covered, over medium-low heat, stirring occasionally, for 20 minutes, until the beans have softened and the sauce has thickened. The consistency will be slightly firmer than baked beans.
- Serve immediately, or keep in the fridge for up to a week. Reheat in the microwave and add a little more liquid (water or stock) to loosen up the beans.