Easy Mexican Weeknight Meals
A simple yet flavorful recipe for smoky black beans, perfect as a hearty side dish or a base for a vegetarian meal.
Ingredients
- 1 can black beans rinsed and drained
- 0.5 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 0.5 tsp cumin powder
- 1.5 cup vegetable broth
- 1 tbsp olive oil
- 0.25 cup cilantro fresh
Instructions
- Heat olive oil in a medium saucepan or pot over medium heat.
- Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic, smoked paprika, and cumin powder; cook for another minute until fragrant, being careful not to burn the garlic.
- Add the rinsed and drained black beans and the vegetable broth to the saucepan. Stir to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-30 minutes, allowing the flavors to meld and the beans to thicken slightly.
- For a creamier texture, use the back of a spoon or a potato masher to lightly mash a portion of the beans against the side of the pot.
- Season generously with salt and black pepper to taste. Adjust spices if necessary.
- Garnish with fresh chopped cilantro before serving hot.
Notes
For extra depth, you can add a smoked ham hock or a strip of bacon during cooking. Serve these beans with warm corn tortillas, a sprinkle of cotija cheese, or as a side to grilled meats and rice. A squeeze of fresh lime juice just before serving brightens the flavors.