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 was at a friend’s 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 lose 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’re 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!
Quick and Easy Black Bean Recipe
- 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
Fresh crumbled Cotija cheese and fresh cilantro for garnish
- Add one can of the black beans to a sauce pan and give them a very light mash. I use a potato masher.
- Add the second can of black beans and the 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.
- 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!