Quick and Easy Seasoned Black Beans
photo by PalatablePastime
- Ready In:
- 2 (15 ounce) cans black beans
- 2 tablespoons chopped garlic
- 1 medium onion, chopped fine
- 2 jalapeno chiles, chopped fine (seeds removed if desired)
- 1 teaspoon Mexican oregano
- 2 teaspoons ground cumin
- 2 teaspoons extra virgin olive oil
- 1⁄2 cup chopped fresh cilantro
- 2 tablespoons 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.
Questions & Replies
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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!
This was great! I rinsed off my beans to get rid of some sodium and just added some water when I added the beans to the skillet. I left my jalepenos and onions a little larger. The cilantro along with the cumin gave a nice balance. I may be biased because I am addicted to cilantro. I ate this with some naan (Indian flat bread) that I get from the local Indian store.
This turned out delicious. I used my "hot pepper mix" (end of season chopped hot and sweet peppers in freezer) instead of the jalapenos which gave it an additional smoky taste and I used fresh water and washed canned beans instead of the icky black water in the can so they might have come out a lot less a solid mass than they should have been but I like them that way. easy and fast. Served it with baked fish, basmati rice and was butternut squash and got raves!! I think the beans were the favorite.
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This turned out very nice. I made half a recipe to try it out, and cooked 1 lb dry black beans, to equal 15 oz canned beans. I wanted to try the beans mildly flavored this time, so used red bell peppers instead of chilies. I did notice that there is no salt in this recipe - perhaps the canned beans are seasoned - but I added salt to taste at the end. Thank you for a very enjoyable recipe.
RECIPE SUBMITTED BY
I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at firstname.lastname@example.org