• 2-3 tbsp. EVOO
• 5 garlic cloves, peeled and thinly sliced
• 1/4 cup onion, finely diced
• you could add some green pepper or even jalapeno, finely diced
• 1/4 cup tomato paste
• 1-1/2 tsp. smoked paprika
• 1/4 tsp. red pepper flakes
• 1 tsp. ground cumin
• 2 (14 oz.) cans black beans, drained and rinsed
• 1/2 cup boiling water
• 1-1/2 cups (6 oz.) cheddar or Manchego cheese, grated 

Heat the olive oil over medium-high in a 10-inch skillet. Fry the garlic and onion until lightly browned. Stir in the tomato paste, paprika, red pepper flakes and cumin; fry for abouot 30 seconds while stirring to mix. Turn the heat down if needed so as not to burn the garlic.

Add the black beans, water and salt and pepper to taste and stir to combine; heat for a minute or two. Sprinkle the cheese over the top, place a lid on top and cook until the cheese has melted. 

I served the beans with kimchi rice. You could also serve it with tortillas, chips, baked potato or even eggs.

Recipe by cookingwithauntjuju.com