Ingredients

2 15oz can black beans (Goya or Progresso are good – get one without added spices)
2 8oz can tomato sauce
2 Medium tomatoes
1 Medium onion
2 clove garlic
1 stalk celery
1 small dried peppers (japones)
1 fresh serrano pepper
Fresh cilantro (handful, chopped)
1/4 tsp Dried basil
1/4 tsp Dried oregano
Black pepper (fresh ground)
2 Tbsp. Olive oil

Directions

1/4” Dice onion and tomato finely mince garlic, slice celery (fairly thin). Finely dice the dried and fresh peppers.

Preheat (medium heat) a 2 quart pot, and add olive oil. When hot, add in onion, garlic and peppers. Add basil, oregano and black pepper (6-8 grinds) and continue to sauté until onions are translucent. Add tomato and celery and continue to sauté until tomato breaks down into mostly mushy. Add tomato sauce and beans (including their liquid).

Lower heat to a simmer and let the beans come back to a boil. Stir thoroughly (scrape the bottom) and frequently at very low heat to keep beans from sticking. Continue to simmer for 30 minutes. About 5 minutes from complete, add in the cilantro and stir.