Mexican Black Beans Recipe
Delicious and easy restaurant style black beans. These beans are loaded with flavor and are perfect alongside ANY Mexican entree!
Servings: 8 servings
Calories: 36kcal
Ingredients
- 1 tbsp olive oil
- 1/4 cup red onion finely diced
- 4 cloves garlic minced
- 1 (4 oz) can diced green chiles mild, medium or hot
- 3/4 cup low-sodium chicken broth
- 2 (15.5 oz) cans low-sodium black beans un-drained and unrinsed
- 1/2 tsp kosher sea salt or 1/4 tsp. if the black beans are not low-sodium
- 1/2 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp oregano
- pinch cayenne pepper
- 2 tbsp fresh cilantro chopped
- 2 tbsp crumbled queso fresco optional
Instructions
- In a medium heavy bottom saucepan set over medium-low heat, add the olive oil.
- When the oil is hot, add the onion and cook until soft, about 2-3 minutes.
- Add the garlic and cook for 1 minute.
- Add the green chilies, chicken broth, black beans (undrained and unrinsed), salt, chili powder, coriander, cumin, paprika, oregano, cayenne pepper, and cilantro. Turn the heat up to medium-high and bring to a rapid simmer.
- Reduce heat to medium-low, cover and cook for 30 minutes (or up to an hour), stirring at the 15 minute mark.
- Remove from the heat, transfer to a serving bowl and garnish with additional cilantro and queso fresco, if desired.
Notes
- Don't want to use black beans? Pinto beans work well too!
Nutrition
Serving: 8serving | Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 184mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg