2 T coconut oil
2 cloves garlic, minced
2 jalapeno chiles, seeds removed and minced
1 small red onion, minced
2 15-oz cans black beans
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp salt
Heat oil on medium high heat, saute garlic, jalapeno, and onion till tender. Reduce heat to medium, and add the drained black beans and remaining seasonings. Mash about half the beans with a potato masher, and simmer for 12 to 15 minutes, uncovered, or until thick.
To make from dry beans:
Rinse 1 lb dry black beans, put in crock pot with water to cover to the depth of one inch. Add 6 T kosher or 3 T table salt and stir. Cover and let soak overnight. In the morning, rinse beans thoroughly, and dump soaking liquid. Rinse crock pot. Return beans to crock pot. Add enough water to cover to the depth of one inch.
(1 lb dry beans makes about 3x the recipe, so I usually triple the ingredients called for to complete the next step.) Saute the garlic, onions, and jalapenos briefly in the coconut oil just until they begin to soften. Add to the crock pot with the chili powder and black pepper. Stir together, cover, and cook on low 6 hrs or until the beans are beginning to tenderize.
Add the salt, and adjust seasonings to taste. Continue cooking, covered, for another 2 hrs or so until completely tender (a bean expert on beans and salt).