• 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.