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 tablespoon 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 tablespoon Chili Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 cup Low Sodium Chicken Broth
- 1 cup Water
- 1 Bay Leaf
- 2 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- Additional Toppings: fresh pico de gallo, fresh cilantro, crumbled cotija cheese
Make it!
- 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.
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
u003cpu003eA flavorful black bean recipe perfect for taco night. u003c/pu003e
Ingredients
- 2 15oz Cans of Organic Black Beans drained and rinsed
- 1 tablespoon Extra Virgin Olive Oil
- ½ White Onion diced
- 2 Cloves of Garlic minced
- 1 Red Bell Pepper diced
- ½ or 1 Jalapeno seeded and mined
- 2 tablespoon Chili Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 cup Low Sodium Chicken Broth
- 1 cup Water
- 1 Bay Leaf
- 2 teaspoon Kosher Salt
- 1 tsp Black Pepper
Additional Toppings:
- Fresh Pico de Gallo
- Fresh Cilantro
- Crumbled Cotija Cheese
- Lime Wedges
Instructions
- 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.
Tried this recipe?Let us know how it was in the comments!
Share the love!Mention @atoastedcrumb or tag #atoastedcrumb!
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