![]() Add minced garlic, cumin, and a bay leaf and stir for 1 minute. Start by sautéing the onion in a bit of olive oil until the onion has softened. Looking for another black bean side dish? Try my refried black beans!.As I mentioned, if you’re watching your sodium intake, looking for no-salt added canned beans.I used a yellow onion but you can use a white onion or even a few shallots, instead of the yellow onion.If you wanted to make these spicy, you could add a pinch of cayenne pepper or chili powder to the recipe.Be sure to save the liquid from cooking, to be used in this recipe. You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe.Black beans are also inexpensive and canned beans can last a long time in the pantry. Keep in mind that some beans can be high in sodium if they’re packed in salt, so I recommend looking for low sodium or no-salt added cans of black beans, since we’re using the liquid in this recipe. You may be wondering if black beans are good for you and the short answer is, yes! They’re a great source of plant-based protein and they’re an excellent source of fiber. ![]() I know there are lots of different ways to make black beans, but this one is my personal favorite because it’s quick, easy, and delicious. Note: While these black beans remind me of the side dish I get at my favorite local Mexican restaurant, I wouldn’t call these authentic Mexican black beans, as I’m not an expert in Mexican cuisine and I’m sure they’re traditionally made with dried beans. I love pairing these black beans with Mexican rice! Even our 9-year-old foster kiddo (who normally hates beans) enjoys these black beans! Serve this updated version of rice and beans immediately (no fancy plating necessary) with a sprinkle of chopped fresh cilantro on top.These Mexican Black Beans are a great way to spice up a simple can of beans and they’re a delicious side dish to serve with your favorite Mexican meal. Just before serving this one-skillet dinner, stir in some grated cheese (choose cheddar or Monterey Jack cheese for a milder flavor, or pepper jack if you prefer an extra kick). It takes about 10 minutes of prep work and then cooks for 20 minutes, leaving you with plenty of time to wash a few dishes or open a bottle of wine. Once you've prepped all of the ingredients, the dish comes together quickly. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cut fresh corn off the cob instead of cutting open a bag of frozen kernels - and then thank us later. Don’t have black beans? Use pinto or kidney beans! Want to use yellow bell pepper instead of red? By all means, do so! And be sure to take advantage of fresh vegetables when they’re in season. Jalapeo Adding a jalapeo is completely optional. Onion and Garlic Fresh garlic will give you the best flavor, but you can use garlic powder instead if that’s all you have. ![]() I’ve included instructions for both methods below. One thing we love about this recipe is its versatility. Ingredients You’ll Need Black Beans You can use canned beans to make this recipe really easy, or use dry beans instead. ![]() Everything is cooked in one heavy-bottomed pot such as a Dutch oven, but feel free to use a skillet, so long as it has a lid. Think: long-grain rice, diced tomatoes, frozen corn, onions, bell peppers and a few spices. In fact, you should be able to find most of the ingredients in your pantry. Ingredients 3 cans of black beans (15 ounces each) or 4 cups cooked black beans, rinsed and well-drained 2 ears of corn, shucked, or 1 cup of canned corn (. This colorful vegetarian meal gets plenty of protein from black beans, and a big boost of flavor from the chili powder and cumin. We love a one-pot meal and this one delivers both ease and flavor.
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