Black Beans Recipe
This Black Beans Recipe is an easy, protein-packed, homemade vegetarian side that’s both healthy and bursting with Mexican spices.
Ingredients
- 1 lb dried black beans soaked overnight (or 2 (15-oz) cans black beans, drained and rinsed)
- 2 tbsp extra-virgin olive oil (for richness; sub avocado oil)
- 1 medium yellow or white onion finely chopped (Vidalia for mild sweetness)
- 2 cloves garlic minced (fresh, not jarred, for best aroma)
- 1 tsp ground cumin
- ½ tsp chili powder (mild or hot, your choice)
- 1 tsp dried Mexican oregano (regular oregano works in a pinch)
- 1 quart low-sodium vegetable broth (or chicken broth for non-vegetarians)
- Salt and pepper to taste (start with ½ tsp salt, adjust later)
- Handful fresh cilantro leaves chopped (for garnish)
- Lime wedges for serving
Instructions
- Drain soaked beans and rinse under cold water. If using canned beans, skip to sautéing veggies.
- Heat oil in a pot, add onion and jalapeño, cook until soft.
- Saute garlic, cumin, chili powder, and oregano.
- Add beans, bay leaves, and broth; simmer for 45-60 minutes.
- Taste a bean after 45 minutes; cook longer if needed.
- Season with salt and pepper, mash some beans for creaminess.
- Spoon into bowls, garnish with cilantro, and serve with lime wedges.
Notes
Store cooled beans in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
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