1 Tablespoon lard or vegetable oil
1/3 cup minced white onion
1 teaspoon minced fresh garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 cans (15 ounces) black beans, rinsed and drained
1 can (4 ounce) diced green chiles
1/2 cup low sodium chicken stock
salt and pepper
1 cup crumbled Queso Fresco cheese, for serving
1. Saute Onion: Heat oil in a large skillet over medium-high until it shimmers. Add onion and cook, stirring often, until onion softens, about 4 minutes.
2. Add Garlic and Spices: Add garlic and cook until fragrant, stirring constantly, about 1 more minute. Add cumin and coriander and stir to combine, about 30 seconds.
3. Cook Beans: Add beans, diced green chiles and broth. Stir to combine. Bring mixture to a low boil and simmer beans 10 minutes or until mixture thickens.
3. Finish and Serve: Season with salt. Sprinkle with cheese. Serve hot.
