The secret is in the coconut oil and garlic for this recipe. The coconut oil lends a silken texture and a complexity of flavors that makes this a rich and satisfying component to many dishes. I often use this as a meat substitute or in traditional dishes calling for beans.
The addition of garlic makes this a full compliment of flavors.

Using a high quality, virgin cold-pressed and unrefined coconut oil is important. I like Spectrum and Now brands. They are both organic and widely available. Just read the labels and you can find a quality product near you. It should smell like coconut and it will be solid unless it is really hot out side!

I hesitate to add anything like onion or pepper in the beans because I like the texture and the simplicity of the combination and its ability to adapt in a variety of recipes.

Ingredients

Two cans of black beans
1 Tbn virgin coconut oil
4-5 cloves of thinly sliced garlic or to your taste

Method

Slice the garlic and drain the beans, reserving the juice.
In frying pan or skillet over medium heat add the coconut oil, add the garlic and let them cook together slowly without browning the garlic. After a few minutes add the beans.
As everything starts to simmer it may need a more liquid. Add the reserved juice as needed. For more coconut flavor you could also add a little extra oil; to your taste.
Mash the beans with a potato masher. Slowly pushing down create a creamy mashed bean mixture. Let simmer for about thirty minutes keeping your eye on the consistency and continue to add juice as needed. They should be like mashed potatoes.

Remove from heat and serve.

Serving ideas:

Black Bean Quesadilla:

Fresh cilantro
Corn
Chopped tomato
Avocado
Chopped onion
Manchego Cheese

Black Bean Burrito:

Brown rice
Mexican Blend cheese
Onion
Red pepper
Sour cream
Green onion

Check out this link for more info on the benefits and many uses for coconut oil

http://www.coconut-info.com/