Prep 10 mins
Cook 20 mins
Perfectly quick and easy. Another option is to mash/puree and chill for an extremely tasty bean dip.
- 2 (850.48 g) can black beans
- 29.58 ml chopped garlic
- 1 medium onion, chopped fine
- 2 jalapeno chiles, chopped fine (seeds removed if desired)
- 4.92 ml Mexican oregano
- 9.85 ml ground cumin
- 9.85 ml extra virgin olive oil
- 118.29 ml chopped fresh cilantro
- 29.58 ml fresh lime juice
- salt and black pepper (to taste)
- In sauté pan heat garlic in oil on medium heat.
- Add onion and jalapeño as oil begins to warm.
- Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
- Add contents of cans of black beans and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
- Add chopped cilantro and lime juice and stir.
Loved these! I love the black beans you get in restaurants and these tasted just like it. I skipped the chilis because I didn't have any and I halved the recipe because it's just the two of us. We will make these again!
Tasty beans! The seasonings in these beans were perfect. I did also add some sugar, salt, and pepper. I needed these thicker because I was using them as a burrito filling along with shredded chicken and yellow rice, so I did end up draining some liquid and I made myself a note to drain off most of the bean liquid before adding them to the pot next time. Thank you for a great recipe!
LOVE this. I make this A LOT. This is my weekly, quick, go to meal (and I love that it's so cheap!). I always sautee decided green bell pepper with the onion.Sometimes I add turkey kielbasa to it or some grilled chicken, but usually I just make it as is, and serve it on a bed of brown rice. I top it off with some shredded cheese, crumbled tortilla chips, and a little light sour cream. Mmmmmm....