Fitness / May 29, 2024

Black Beans

This simple recipe is a healthy side to your favorite Mexican meals!

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Black beans have been an essential food in Latin American cuisine for thousands of years. These beans provide a hearty source of protein in vegetarian and non-vegetarian meals alike. They’re nourishing, filling, versatile, and affordable, too. Our black beans recipe stays true to its origins and tastes especially good with your favorite Mexican dishes. Why reinvent the wheel, right?

The appeal of this black beans recipe is its straightforward approach to bringing out the natural flavors of the beans. Cumin and garlic mingle with the earthiness of the beans, creating an aromatic flavor. This recipe acts as a catalyst for other dishes like burrito bowls and Mexican rice.

Are Black Beans Healthy?

Is that a trick question? Of course they are! Black beans are rich in fiber, protein, and essential minerals like iron and magnesium. This recipe is naturally vegan and gluten-free as well. If you’re minimizing your salt intake, use low-sodium black beans. Better yet, cook dry beans from scratch—this will significantly reduce the sodium content.

A fun fact about Cumin

Cumin gives this black beans recipe a distinct, warm, and earthy note. This ancient spice is used a lot in Mexican and South Asian cooking. It deepens the taste profile of dishes and even provides digestive benefits. You know how the song goes: “Beans, beans, the magical fruit, the more you eat, the more you—” Well, you get the idea. Let’s just say that cumin may go a long way in keeping you from reaching for those Gas-X tablets. In fact, cumin can help reduce or even prevent some of the gas-producing effects beans are known for. Cumin contains compounds that stimulate enzyme activity and increase the release of bile from the liver. This speeds up digestion and lowers the risk of gas and discomfort.

INGREDIENTS

1 teaspoon olive oil
1/2 cup chopped onions
3 cloves garlic, minced
1 (16 oz) can black beans, with liquid
1/4 cup chopped cilantro, plus more for garnish
1 teaspoon cumin
1/2 teaspoon salt

INSTRUCTIONS

Sauté

Cook onions and garlic in olive oil.

Simmer

Add beans and seasonings, then simmer.

Serve

Adjust flavors and garnish with cilantro.

Devour!

FAQs & Tips

How to Make Ahead and Store?

You can totally make this recipe ahead of time. Actually, I’d even say that the beans taste better the next day as the flavors have more time to meld. Just be sure to store them in an airtight container. They’ll last for about four days in the fridge.

Can I use dry beans instead of canned ones?

Yep. To use dry beans, soak about ¾ cup of dry black beans overnight, then drain and cook them in fresh water until tender, about 1-1.5 hours. After that, they should be ready for this recipe. Honestly, dry beans taste better than the canned variety, so try it if you can!

How can I thicken the sauce if it’s too watery?

If your black beans look really soupy, I’d let them simmer uncovered. Try this for a few minutes to reduce the liquid. You could also mash a small portion of the beans; this helps to thicken the sauce more naturally.

Serving Suggestions

FFF has plenty of recipes that will go well with these black beans. Serve them as a side dish with our green chicken enchiladas for a complete meal, or use them as a filling in burritos or quesadillas. They are also excellent over a bowl of cilantro lime rice or scooped onto a Mexican corn salad with honey lime shrimp.

Mexican Black Beans Recipe

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 23kcal

Author FoodFaithFitness

Ingredients

1 teaspoon olive oil
1/2 cup chopped onions
3 cloves garlic minced
1 x 16-oz 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 melded, taste and adjust the seasonings if needed. Serve the beans garnished with additional chopped cilantro.