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!
Quick and Easy Black Bean Recipe
Ingredients
- 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
Instructions
- 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.
- Serve immediately.
Nutrition
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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Loretta says
May 3, 2017 at 2:51 pmI have a similar recipe Julie, and it’s reminding me that I haven’t made it in a while. But since yours is right here, I’ll use your recipe, make some margaritas and put on some salsa music 🙂 Love the flavors 🙂
Julie Menghini says
May 3, 2017 at 8:36 pmThank you Loretta! I have some friends coming over for a little Cinco de Mayo and these beans will be part of it. A margarita and a little salsa music are all we need!
mimi says
May 1, 2017 at 10:38 amOh! I at first thought you were using dried black beans so I was confused! This looks great, and it certainly saves on time!
Julie Menghini says
May 1, 2017 at 11:52 amThank you, Mimi! This solves my problem when I forget to plan ahead with the dried beans.
Liz says
May 1, 2017 at 8:37 amI love the new look of your blog and the photos are awesome!!! I want to lick the screen. LOL!!!
Julie Menghini says
May 1, 2017 at 11:56 amThank you so much, Liz! That is so sweet of you.
Sonal says
April 30, 2017 at 7:26 amMy family loves black beans and I always have few cans in pantry. Love how you spiced up your recipe!
Julie Menghini says
May 1, 2017 at 12:00 pmThank you, Sonal! No boring beans right?
Elaine @ foodbod says
April 28, 2017 at 11:28 amBig fat YUM!!!!!
Thank you for sharing these with everyone at Fiesta Friday 🙂
Julie Menghini says
April 28, 2017 at 1:33 pmThank you Elaine! I agree on that big ole fat bean love. Thank you for hosting FF this week too!
Bam's Kitchen says
April 27, 2017 at 11:05 pmI just want to dig my tortilla chip into that bowl. Love quick and easy recipes. You have the dips and chips and I have the cocktails we are ready to go for this weekend. Love the new updates to your site. Take Care
Julie Menghini says
April 28, 2017 at 1:38 pmI’d LOVE that Bobbi. We would have us a great ole time! I’m getting out my shaker just in case yu make it over!
Suzanne says
April 27, 2017 at 8:37 pmI.m glad to see that you use canned black beans because I do as well. I love black beans and can eat them straight out of the can. This recipe is delicious and is so quick and simple. Love it Julie.
Kelsie | the itsy-bitsy kitchen says
April 27, 2017 at 11:57 amI love black beans–and always have! But you’re so right; not all black bean recipes were created equal :). These look so delicious with all the spices. I can’t wait to try them!