Step 1

Drain the beans, but don’t rinse them. Mince the garlic.

Step 2

In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned.

Step 3

Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired. Store leftovers refrigerated for 2 to 3 days.