Step 1

Slice the red onion.

Step 2

In a skillet, heat 1 tbsp olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Adding a bit of salt and pepper to taste if you prefer.

Step 3

Add the semi-drained beans, kosher salt, chili powder and black pepper. Turn the heat to medium low and cook for 10-15 minutes, stirring often. Scrape the bottom and sides of the pan as necessary. Add salt to taste.

Step 4

I like the chucky texture of the beans half smashed. They tend to smash while cooking and stirring. If you want them smore smashed, you can crush them with your spoon on the side of the skillet. Or for even smoother, use a potato masher.

Step 5

Serve immediately.