Avocado or canola oil
1 medium white onion, chopped fine
3 cups black, red or pinto beans
½ cup fresh cilantro leaves
1 teaspoon cumin
In a medium sauté pan heat the oil to a medium high heat. Sauté the onions until slightly translucent or about 3 minutes. Add the beans and sauté, smashing the beans with a potato smasher or other smashing tools. Add the cilantro leaves, cumin and salt and cook for about 2 minutes longer.