Serve this over brown rice, and make extra—it's even better reheated the next day (just hold off on slicing the avocado until you're ready to eat).
2 tbsp olive oil
1 red onion, chopped
3 cloves garlic, chopped
1 can black beans, halfway drained
1 can navy beans, mostly drained
A spoonful of Aleppo pepper (optional)
1 handful fresh cilantro, chopped (about 1 tbsp)
2 avocados, quartered and sliced just before serving
Heat the olive oil in a wide saute pan or dutch oven over medium heat. Add the onion and saute, stirring occasionally, until it softens. Stir in the garlic, turn the heat down to medium-low, and saute for 2 minutes more.
Add the beans, salt, and Aleppo pepper and stir to combine. Cover, bring to a simmer, and cook for 5-10 minutes (depending on how long until your rice is ready). Add the cilantro, stir, and turn off the heat. Replace the cover and let sit for 5 minutes to allow the flavors to blend.
Serve over rice and top with avocado.