- 2 tablespoons vegetable oil
- 2 cans black beans, drained and rinsed, divided
- 1 4-ounce can chopped green chilies
- 1 teaspoon ground cumin
- Salt and ground black pepper
Place a medium skillet over medium heat with 2 turns of the pan of oil, about 2 tablespoons. Add 1 can of beans, the chilies and cumin to the pan, and mash the beans up with the back of a wooden spoon.
Stir in the remaining can of beans, season the mixture with salt and pepper, and continue cooking to heat through, 2-3 more minutes. Serve warm alongside Hanger Steak with Margarita Marinade.