Seasoned Black Beans

Don’t you just love thick and hearty seasoned black beans? I love to serve them with fish tacos, street tacos, protein bowls, or just on their own with some chips or cheese quesadillas!

I’ve been playing with my black bean recipe for quite some time and have really gotten it right these last few months.

It does take about an hour to make, so you’ll want to plan accordingly, but that extra cooking time is well worth it in the end!

Check it out!

For these beans, you’ll need:

• 2 15oz Cans of Organic Black Beans
• 1 tbsp Extra Virgin Olive Oil
• ½ a White Onion, diced
• 2 Cloves of Garlic, minced
• 1 Red Bell Pepper, diced
• ½ or 1 Whole Jalapeno, seeded and minced (choose how spicy you’d like them)
• 2 tbsp Chili Powder
• 1 tbsp Onion Powder
• 1 tsp Smoked Paprika
• 1 cup Low Sodium Chicken Broth
• 1 cup Water
• 1 Bay Leaf
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• Additional Toppings: fresh pico de gallo, fresh cilantro, crumbled cotija cheese

Make it!

1. Drain and rinse the black beans in a colander and set aside.
2. Heat the olive oil over medium heat, and sauté the onion until just soft.

3. Add the garlic and sauté until fragrant, about a minute.
4. Now add the bell pepper and jalapeno, and sauté until just soft.

5. Add the chili, onion powder, and paprika and stir to coat vegetables.
6. Add in the drained black beans and top with chicken broth and water, season with kosher salt and black pepper.
7. Bring to a boil, add the bay leaf, and allow the beans to simmer on medium low for about an hour.
8. Top with fresh pico de gallo, fresh cilantro, and crumbled cotija cheese.

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!

Seasoned Black Beans

Recipe by Amber Bogardus

Course: Main Course, Side DishCuisine: Mexican

Servings

0

servings

Prep time

15

minutes

Cooking time

0

minutes

Calorieskcal

Total time

1

hour 

15

minutes

A flavorful black bean recipe perfect for taco night.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 15oz Cans of Organic Black Beans drained and rinsed

• 1 tbsp Extra Virgin Olive Oil

• 1/2 White Onion diced

• 2 Cloves of Garlic minced

• 1 Red Bell Pepper diced

• 1/2 or 1 Jalapeno seeded and mined

• 2 tbsp Chili Powder

• 1 tbsp Onion Powder

• 1 tsp Smoked Paprika

• 1 cup Low Sodium Chicken Broth

• 1 cup Water

• 1 Bay Leaf

• 2 tsp Kosher Salt

• 1 tsp Black Pepper

• Additional Toppings:

• Fresh Pico de Gallo

• Fresh Cilantro

• Crumbled Cotija Cheese

• Lime Wedges

Directions

• Drain and rinse the black beans in a colander and set aside.
• Heat the olive oil over medium heat, and sauté the onion until just soft.
• Add the garlic and sauté until fragrant, about a minute.
• Now add the bell pepper and jalapeno, and sauté until just soft.
• Add the chili, onion powder, and paprika and stir to coat vegetables.
• Add in the drained black beans and top with chicken broth and water, season with kosher salt and black pepper.
• Bring to a boil, add the bay leaf, and allow the beans to simmer on medium low for about an hour.
• Top with fresh pico de gallo, fresh cilantro, and crumbled cotija cheese.

Did you make this recipe?

Tag @atoastedcrumb on Instagram and hashtag it with #atcfoodie

Like this recipe?

Follow @atoastedcrumb on Pinterest