Black bean stew

I recently read an essay about eating beans in the book Alone in the Kitchen with an Eggplant, which is a collection of essays about what people like (or don't like) to eat when they're alone. It had me hunkering for a hearty meal of black beans. The black beans recipe is from the book, and is somewhere between a soup and a stew. I added some crushed pineapple (with its juice) and spices to give the beans a little zing.

Ingredients

1 onion, chopped finely
2 cloves garlic, minced
1 T chili powder
1.5 t cumin
2 12-oz cans of black beans, drained of liquid
1 12-oz can chopped tomatoes
1 red (or yellow/green) pepper, chopped finely
1 small can of crushed pineapple (about 1 cup)
1 small chili, seeds removed and chopped finely (be careful if you use spicy chilis!)
Optional: adobo or other smoky flavored chilis/spices
olive oil/salt/pepper as needed
coriander

Instructions

1. Heat a large skillet or medium pot over medium-high heat, and saute onion in 1 T olive oil for ~5 minutes, until translucent. 
2. Add chili powder, cumin, garlic, and fresh chili, and cook for 30 seconds, until fragrant.
3. Add beans, tomatoes, pineapple, and pepper - simmer, uncovered, for about 20 minutes (or longer if you want more concentrated flavors and a stew-like consistency)
4. Serve with Coconut Rice and corainder