quick and tasty weeknight beans

Heat olive oil in a small heavy bottomed pan set over medium heat.Add the garlic and cook, stirring until just fragrant, about 1-2 minutes. You don't want to brown or burn the garlic, so keep an eye on it.Add the entire can of black beans, (including the liquid) cilantro sprigs and a hefty pinch of coarse sea salt.Turn up the heat to high and bring the beans to a boil.Once the beans have come to a boil (this will happen pretty quickly) turn down the heat to low/simmer and simmer the beans until they have lost their tin can flavor and thicken up in consistency, about 15-20 minutes.Taste the beans, and add some salt to taste. I always add a bit more salt, but I use unrefined coarse sea salt, so it's not your typical super salty salt!Salt is a natural flavor enhancer, so don't be afraid of using it, plus unrefined salt contains tons of minerals that our bodies need, so it's a good and natural thing!Remove the cilantro sprigs before serving.To add some color, top the beans off with some freshly chopped cilantro leaves.Serve the beans warm.