Description
Comforting and flavorful, these black beans are perfect as a side dish, filling for tacos, or a hearty bowl.
Ingredients
Scale
- 1 cup dried black beans (or 2 cans of canned black beans, rinsed)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or chipotle in adobo for heat)
- 1 teaspoon dried oregano
- 4 cups low-sodium vegetable or chicken broth (or water)
- Juice of 1 fresh lime
- 1/4 cup chopped cilantro
Instructions
- Soak and rinse the dried black beans if using; if using canned beans, skip this step.
- Warm a heavy-bottomed pot or Dutch oven over medium heat and add olive oil. Sauté the chopped onion until translucent and slightly golden, then add the garlic and cook until fragrant, being careful not to burn it.
- Stir in the cumin, smoked paprika, and oregano, toasting the spices for about 30 seconds. If desired, add chopped chipotle for heat.
- Add the soaked and drained beans to the pot, then pour in enough broth to cover the beans by about an inch. Bring to a gentle simmer, reduce heat, and cover partially to let steam escape. Cook until beans are tender, about 60–90 minutes.
- Once tender, mash a cup of beans against the pot’s side for a creamy texture, and finish with lime juice and cilantro. Serve warm.
Notes
Using fresh, quality spices enhances the flavor. Avoid over-salting early to prevent tough skins. The taste improves if left overnight.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 0g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mexican, black beans, comfort food, vegan, hearty
