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Heat a heavy skillet over medium-high heat. Add in the olive oil and let heat briefly.
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Add in onions, garlic, and canned chiles and sauté for 5-7 minutes until soft.
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Add in cumin, salt, and cayenne pepper (optional) and sauté another 60 seconds.
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Add in beans and water and let simmer for 5 minutes.
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Transfer to a serving dish and serve hot topped with fresh cilantro and queso fresco.