Basic skillet black beans

Yesterday I prepared this recipe, while it takes a while to be ready (about one hour), there is very little hands on time, which is always a bonus when a three years old is around.

The recipe is adapted from Moosewood Restaurant New Classics

One cup black beans, soaked overnight and cooked under pressure for 10 whistling minutes (or you can go for a can or frozen beans. I do believe the dry ones are the better tasting, though, aside from the supreme fresh ones)
One onion, minced
A couple of tbsp of olive oil
1 tsp cumin seeds
½ tsp coriander
Salt and cayenne pepper to taste
1 can (450 g) whole skinned tomatoes in their juice with some salt. (Avoid crushed or even worst pureed tomatoes, because industries use poor quality vegetables to prepare them)
Juice of half a lemon and of one big fat orange (my incredible addition to the original recipe!)

Stir fry the onion, oil, spices and salt in a non stick frying pan on medium heat for about five minutes until the onion is translucent and faintly caramelized (I did forget it was on the fire and mine was not exactly faintly caramelized, but happily I did not horribly scorch it).

Add the tomatoes, crush them a little. Cover the pan and let it simmer for half an hour (I cooked the beans in that time).

Drain the beans, stir them in the tomato sauce, add the juices, let everything sizzle for a couple of minutes, adjust seasoning  and enjoy with a toasted flat bread (in my case it was a store bought piadina).