Quick and Easy Seasoned Black Beans

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • About This Recipe

    “Perfectly quick and easy. Another option is to mash/puree and chill for an extremely tasty bean dip.”

    Ingredients

  • 2 (15ounce) cans black beans
  • 2tablespoonschopped garlic
  • 1mediumonion, chopped fine
  • 2jalapeno chiles, chopped fine( seeds removed if desired)
  • 1teaspoonMexican oregano
  • 2teaspoonsground cumin
  • 2teaspoonsextra virgin olive oil
  • 1/2 cupchopped fresh cilantro
  • 2tablespoonsfresh lime juice
  • salt and black pepper( to taste)
  • Directions

  • In sauté pan heat garlic in oil on medium heat.
  • Add onion and jalapeño as oil begins to warm.
  • Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
  • Add contents of cans of black beans and bring to a boil.
  • Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
  • Add chopped cilantro and lime juice and stir.
  • Serve.
  • Reviews

  • “Loved these! I love the black beans you get in restaurants and these tasted just like it.I skipped the chilis because I didn’t have any and I halved the recipe because it’s just the two of us.We will make these again!”

  • “Tasty beans! The seasonings in these beans were perfect. I did also add some sugar, salt, and pepper. I needed these thicker because I was using them as a burrito filling along with shredded chicken and yellow rice, so I did end up draining some liquid and I made myself a note to drain off most of the bean liquid before adding them to the pot next time. Thank you for a great recipe!”

  • “LOVE this. I make this A LOT. This is my weekly, quick, go to meal (and I love that it’s so cheap!). I always sautee decided green bell pepper with the onion.Sometimes I add turkey kielbasa to it or some grilled chicken, but usually I just make it as is, and serve it on a bed of brown rice. I top it off with some shredded cheese, crumbled tortilla chips, and a little light sour cream. Mmmmmm….”

  • “These were the best black beans we had ever tasted! We made them exactly as written, except we used a little less jalapeno and did remove the seeds (there was still a perfect amount of heat for us). We served them with Mexican rice, pico de gallo, avocado and sauteed veggies, and they were the hit of the table. The spice proportions are perfect, and lime juice and cilantro are an excellent addition. Highly recommended!”

  • “This was great!I rinsed off my beans to get rid of some sodium and just added some water when I added the beans to the skillet.I left my jalepenos and onions a little larger.The cilantro along with the cumin gave a nice balance.I may be biased because I am addicted to cilantro.I ate this with some naan (Indian flat bread) that I get from the local Indian store.”

  • “Yummy!! Had to change the heat of it though because I have little guys. I put in diced green chilis instead of the jalepeno. Everyone loved it even my 2 and 3 year olds!! Thanks so much for the great and easy recipe!!”

  • “MMMM these are good beans!I was looking for something like the beans you get on the side at Chili’s and these fit the bill.These are easy to make and so very cheap!Had the leftovers in a burrito for lunch the next day.Thanks for posting – will make these a lot.”

  • “Excellent flavor; just the right amount of heat.This makes a great side, or even a main dish over rice or some other grain.I made this just as written.Don’t skip the fresh cilantro and fresh lime juice.They really pump up the flavor.Thanx for posting!”

  • “Had to use red kidney and added a tsp vietnamese chili garlic sauce and used coconut oil bc thats what we use….its so delicious…and vegan!”

  • “Excellent recipe! Used it as a sub for Bushs seasoned black beans and it was amazing. Changes I made were: onion powder instead of fresh onion(for a smooth consisitency), juice from one lemon AND one lime, a dash of salt. Perfect for Roasted Garlic Veggie Tostadas!”

  • “These were a total hit with my husband and daughter! I didn’t have the oregano but I don’t even know if it needed it.”

  • “I drained and rinsed my beans and then added some chicken broth while simmering them to add back in some moisture.I also left the chilis out because I am not a fan.Towards the end of the cooking, I used my potato masher and mashed about 1/2 of them (I was looking for something like refried beans but they did not really get creamy).I served these with chicken fajitas and they were great.I think tomorrow I will just put these on a tortilla with my toppings and forget about the chicken!”

  • “Good recipe and exactly what I was looking for. I only had about an hour to pull together a side for a Mexican pork roast after work so I couldn’t use many of the long simmering bean recipes that sounded great on Zaar. Very simple and quick but (as a result) the flavors weren’t very complex. Use this recipe if you’re short on time, otherwise cook your beans longer!”

  • “These were AWESOME!!! We made it with a copy cat recipe of chili’s margarita chicken. Great and healthy too!”

  • “These beans were delicious!I really enjoyed their spiciness.I eat them as a meal on top of tostada shells sprinkled with a little bit of jack cheese.Thanks for the recipe!”

  • “Super easy and super delicious!This is a can’t miss recipe….anyone can do it and it tastes great.Thanks so much for posting this quick and easy recipe.I made this exactly as stated, and it turned out great.”

  • “Pretty good.. maybe needed some salt? I enjoyed the chunky onion and jalepeno. I think fresh tomato and sourcream would be good with this. : )”

  • “These are the PERFECT go to beans when you need a mexican side and don’t have a ton of time…love, love, love the cumin/lime combo.I sprinkle shredded jack cheese over the top once done-i’m a cheesaholic.These are great…thx so much for posting!”

  • “This was a recipe that uses ingredients that are readily available and it is fast and easy to prepare.The result is a deliciously flavorful side dish. My family enjoyed it and said it was a keeper! Thank you for sharing your recipe Sue!”

  • “Rita….yet another superb recipe!I made this today to eat tomorrow as a bean salad, so I did drain the beans.Prepared everything else according to your recipe.I tasted while still hot, and it was out of this world!I have now refridgerated the dish to eat with pulled pork as tomorrows lunch.This will probably last me a few days, and I’m looking forward to every meal!Thanks!I’ll be making this again often!”

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