Description
These Mexican Black Beans are perfectly seasoned and go great with so many recipes!
Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 3 (15 oz) cans black beans, don’t drain the liquid!
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Heat a large pan over medium heat and add olive oil, diced onion and a pinch of salt. Cook until onion is soft and beginning to brown. Add in minced garlic and cook for another minute or so.
- Pour the cans of beans plus bean liquid into the pan. I like to drain off just a tiny bit of liquid from each can but keep most of the liquid in there. Add in all the spices and stir well.
- Let beans cook for 5-10 minutes, just to make sure you get as much flavor as you can from the spices. This step is optional, but I like to take the back of my wooden spoon, or a potato masher and give the beans a light mash. You don’t want to make refried beans but I think it creates a nice sauce if some of them are mashed up.
- You can always add extra bean liquid or water if you want the to be soupier. If you want them to have a thicker consistency, cook them a bit longer and mash them up more.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: Mexican
