2 tablespoons olive oil
1 medium onion, diced
2 (15-oz.) cans black beans, undrained
1/2 cup chopped fresh cilantro
1 tablespoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
In large skillet, heat oil over medium heat until hot. Add onion; cook and stir 2 minutes or until soft. Add beans, cilantro and cumin; mix well. Reduce heat; simmer 15 minutes, stirring occasionally.
8 servings.