Wash beans until water is clear.

Start with about 2 inches of water over beans and bring to boil, stirring so all beans heat evenly. Simmer over low heat adding water as needed.

Carmelize onion ginger garlic in large cast-iron pan with oil then add enchilada sauce and peanut butter to stir and simmer until beans are finished. Stir regularly and add water if too thick, sticking or burning.

Mix sauce and beans to finish cooking until beans are tender. Salt to taste.

Serve with rice and vegetables