Mexican Black Bean Stew
ready in 30 min.
Heat olive oil in a large pot over medium-high heat. Add the onions and saute until translucent about 5-7 minutes. Add the garlic and continue to cook for another minute.
Stir in the black beans, tomato sauce, diced tomatoes, cumin and cayenne pepper. Reduce heat to medium-low and simmer for 5 minutes. Add ¾ cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with remaining cilantro and serve.