Quick and Easy Black Bean Recipe skimps on time but never on flavor. They’re restaurant quality at home!
Black beans are traditionally served with Mexican cuisine. Some of it is full of flavor and some of it is like flavorless mush. This Black Bean Recipe is quick, easy, and delicious.
When I was younger, unlike most kids I wasn’t a picky eater. There wasn’t much that I didn’t like. One of the exceptions was black beans. Black beans were not something that we ate a lot of and the only time that I had them were at a friends house. My experience wasn’t a good one. You know when you’re taught to be polite and to eat everything on your plate but you’d rather not!
As I got older, I would give them a try when we ate out at Mexican restaurants. I learned that no two black bean recipes are alike, or created equal in the flavor department.
To me, what makes a great black bean recipe is a thick sauce with some of the black beans kept whole. I don’t want a soupy mess that just runs into everything else on the plate or that is as thick as wallpaper paste. And I want flavor. A lot of time it’s as if the beans are kept on the stove all day long and loose their consistency as well as any flavor they once had.
I don’t reserve this dish just for when we make Mexican dishes. Black beans are a great source of protein. They are delicious as a vegetarian dish or as a side to any cuisine. This recipe has no added fat. Many restaurants add lard or other animal fats to their black bean dishes.
Don’t have time to make it now? Pin it for later!
- 30 ounces black beans 2 cans, do not rinse
- 1/2 cup diced red onion
- 3 garlic cloves minced
- 1 4 ounce can diced green chiles
- 1 medium jalapeño seeded, ribs removed and minced
- 1 tablespoon ground cumin
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 1/4 cup chopped fresh cilantro
- 1 Lime wedge
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Combine black beans, green chilies, onion, jalapeño, garlic, cayenne, cumin and ancho chili powder together. Bring to a simmer and heat through for approximately 10 minutes or until onion and jalapeño begin to soften. Salt and pepper to taste. Stir in cilantro and spritz with fresh lime. Garnish with fresh Cotija cheese if desired.
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Serve immediately.
This recipe is quick, easy and delicious, a homerun in my book. You are definitely going to want to try it, and I think it will become a regular in your kitchen like it has mine!
If you are looking for other great ways to serve black beans, here are some of my very favorite recipes!
Cherry Chipotle Salad
Sweet Potato and Black Bean Chili
Poblano Pork Stew over Tomatillo Rice
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