This recipe is so easy, I'm almost embarrassed to post it. My kids and I love it so it's really a win-win and can be customized with different beans like pinto, kidney or a combination of beans and any topping you desire.
I prefer cooking dried beans in an Instant Pot because it yields a creamier bean in my opinion and I usually cook it during work hours so it's ready to go by dinner time. If you are strapped for time though, you can take 2 15 oz cans of black beans and heat them up with our Cashew Butter Masala and you're done!
This recipe is also delicious served as a soup or over rice with a dollop of plain yogurt and Tomato Achaar.