Description
Delicious and healthy Mexican black beans that are quick to prepare, budget-friendly, and loaded with protein and fiber.
Ingredients
- 1 cup dried black beans (or 2 cans, drained and rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, chopped (optional, for heat)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth or water
- Salt to taste
- Olive oil for sautéing
- Fresh cilantro for garnish (optional)
Instructions
- Rinse and soak the dried black beans for at least 6 hours or overnight. Drain.
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until soft, about 5 minutes.
- Add garlic and jalapeño. Cook for another minute until fragrant.
- Stir in spices (cumin and smoked paprika) and toast for 30 seconds to enhance their flavors.
- Add soaked beans and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for about 60-90 minutes, or until the beans are tender. (If using canned beans, simmer for the last 15-20 minutes.)
- Season with salt and adjust spices as desired.
- Serve warm, garnished with fresh cilantro if desired.
Notes
Soaking dry beans cuts down cooking time and results in a creamier texture. Adjust jalapeño for spice level.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican