Recipe Index

Mexican | Black Beans

Posted on February 8, 2011

black beans


olive oil, about 2 tablespoons, just enough to cover bottom of pan

1/2 onion, diced

1 clove garlic, finely minced

1 can black beans (unseasoned, packed in water), rinsed and drained

1/3 cup low-sodium chicken broth

1/2 teaspoon cumin seeds, toasted and ground (How To Toast Cumin Seeds)

1/2 teaspoon dried oregano

kosher sea salt, to taste

freshly ground pepper, to taste



Heat olive oil in medium saucepan over medium-high heat. Add onions, stir to coat with oil, season with salt. Lower heat and let onions cook until translucent, stirring occasionally. I usually cook until beginning to caramelize. Add garlic and cook until you can smell the garlic, about 30 seconds. Add beans, chicken broth, cumin, and oregano. Salt and pepper to taste. Simmer 15 minutes. Adjust seasonings.


(Recipe by Brenda.)