Mexican Black Beans
Mexican Black Beans are a flavorful and versatile side dish seasoned with garlic, onion, and bold spices. Perfect alongside tacos, burritos, or as a topping for rice bowls, these beans are quick and easy to make using canned or dried beans.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 (15 oz) cans black beans, drained and rinsed (or 3 cups cooked black beans)
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika (optional)
- ½ tsp oregano
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp lime juice (about ½ lime)
- 2 tbsp chopped fresh cilantro (optional garnish)
Instructions
- Sauté Aromatics:
Heat olive oil in a medium skillet or saucepan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional minute. - Add Beans and Seasoning:
Stir in the black beans, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix well to combine. - Simmer:
Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the beans are warmed through and the liquid reduces slightly. - Mash (Optional):
For a creamier texture, mash some of the beans with the back of a spoon or a potato masher. - Finish with Lime and Cilantro:
Remove from heat and stir in the lime juice. Garnish with chopped cilantro, if desired. - Serve:
Serve warm as a side dish, taco filling, or over rice.
Notes
- For dried beans: Soak and cook 1 cup of dried black beans until tender, then proceed with the recipe.
- For extra spice, add a pinch of cayenne or diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Find it online: https://ukfinda.com/mexican-black-beans/