This simple Black Beans recipe is an easy, healthy side to your favorite Mexican-inspired meals!
Beans are great for all kinds of reasons: they are very nutritious, and they’re cheaper than a ton of other foods with similar nutritional profiles—especially these days. I never know how much time I’ll have between a bean craving and mealtime, so I stockpile dried and canned beans in case I’m in a pinch.
The black bean, a staple legume in South and Central America for thousands of years, happens to be my favorite bean. They’re silky and dense, with an almost meaty texture, which makes them a convenient “meat” substitute in lots of dishes. (I’m putting “meat” in quotes because they don’t taste much like meat but are satisfying in a similar way.) When black beans are seasoned just right, I love them served simply, with just a dollop of sour cream on top.
The appeal of this black bean recipe is its simplicity. Just onions, garlic, cumin, and salt, with a touch of cilantro to lighten things up and mingle with the earthiness of the beans. Because we’re using canned black beans here, it whips up quickly without needing extra time to soak or cook the beans. This recipe isn’t spicy as written, but you can certainly add any spicy heat you like.
Are Black Beans Healthy?
Of course they are! Black beans are rich in fiber, protein, and essential minerals like iron and magnesium. They’re also low in fat and contain folate and vitamins E and K. This recipe is naturally vegan and gluten-free, so these beans are suitable for lots of different types of diets. If you’re minimizing your salt intake, use low-sodium black beans, or—even better—cook dried beans from scratch. This will significantly reduce the sodium content.
Black Beans As A Building Block
Black beans (and many other types of beans as well) are quite useful, from a culinary perspective. In addition to eating them alone or as a side dish, you can get creative and use them more like a building block.
Mash Them: After finishing this recipe, mash them with a potato masher or put them into a food processor to grind them into a smooth paste. Either method will give you a hearty, well-seasoned black bean paste that can help thicken chunky soups or add a more subtle bean flavor and texture to chili. You can also use black bean paste to make hummus!
Drain Them: Without the liquid, black beans become an excellent addition to salads, including grain salads. They’ll add protein and fiber, which are important in feeling satisfied after a meal.
Refry Them: Refried black beans are just as good, if not better, than refried pinto beans. To make them, follow this recipe as written, then mash up the beans with a potato masher. In a separate frying pan, heat 3 tablespoons of lard or olive oil, then add the bean mash. Heat until the mixture is thick to your liking.
Make Them Into Burgers: Black bean burgers have really caught on with the meat-free crowd because they’re delicious. FFF’s Black Bean Burger recipe can guide you through the process of making them.
How Do I Store Leftovers?
Store leftover black beans in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in freezer-safe containers for up to 3 months.
Serving Suggestions
I love these black beans over fluffy rice with sour cream, chopped green onions, shredded cheddar, diced tomatoes, a splash of lime juice, and avocado slices on top, with a pile of chopped cilantro nearby to add as I eat. In my mind, this is the best way to eat black beans, but they’re quite versatile!
FFF has plenty of recipes that work with black beans. Serve them as a side dish with our Green Chicken Enchiladas for a complete meal, or use them as a filling or topping for these Healthy Chicken Quesadillas or these Breakfast Burritos. They are also excellent over a bowl of Cilantro-Lime Rice or scooped onto a Mexican Corn Salad With Honey-Lime Shrimp. You can even turn these black beans into a soup by subbing them for pintos in this Pinto Bean Soup recipe.
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 3 cloves garlic minced
- 1 16-ounce can black beans with liquid
- 1/4 cup chopped cilantro plus more for garnish
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the onions and garlic, cooking until the onions soften, about 3-4 minutes.
- Stir in the black beans with their liquid, cilantro, cumin, and salt. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally.
- Once the beans are heated through and the flavors have melded, taste and adjust the seasonings if needed. Serve the beans garnished with additional chopped cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment