*Or you can use 3 15-ounce cans of cooked black beans, undrained. Follow along here:
Saute onion and garlic in olive oil in a medium saucepan until softened.
Add jalapeno and cook for 1 minute.
Add beans and liquid from the can (usually about ⅓ cup liquid per can) plus 2-3 teaspoons sea salt, 1 tablespoon chopped cilantro and simmer uncovered for 30 minutes.
You can serve the beans as is or I like to mash them up a bit so they’re nice and creamy. Squeeze a little lime on top if you like.
**Kombu is a sea vegetable which helps tenderize the beans and improves their digestibility. It is also rich in many vitamins and minerals.