1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, or oregano
21/4 cups cooked black beans, drained and rinsed if canned (about 2 cans)
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
In the bottom of a saucepan, caramelize the onions in the olive oil over low heat until golden brown, about 20 minutes. Stir so they don’t burn. Increase heat to medium high and add the garlic and seasoning, and cook until fragrant and garlic is soft, about two minutes. Add the black beans, salt and pepper and enough water to cover the beans about ¾ of the way. Simmer at least ten minutes, or up to an hour (add water if they get too dry).