• Abby Estevez

Easy Black Beans

Make my super Easy Black Beans the next time you're in the need of a quick weeknight dinner side, best served over Spanish rice with pork or chicken.


Black beans are one of those things that should always be available in your pantry. I usually keep the following cans on hand:

  • black beans

  • chickpeas

  • corn

  • red or pinto beans

Literally just bought 4 cans at my local supermarket for $5 - always worth it to back-stock when things are on sale!

**This is the very first time I am using my new plates and just HAD to document this special moment!


Easy Black Beans

1 15oz can of black beans

1/2 red onion, small diced

1 tablespoon unsalted butter

1 tablespoon olive oil

1 cubanelle pepper (AKA a frying pepper), small diced

pictured here - this is a sweet pepper, not spicy:







1 teaspoon ground cumin

1 teaspoon chili powder

Pinch of cayenne

1/2 teaspoon kosher salt


In a medium pot over medium-high heat, melt the butter and olive oil till it starts to bubble. Add in the small diced onion to the melted butter and allow to sit for about 3 minutes. The onion should begin to look transparent and the butter should be frothy.


Stir in the diced cubanelle pepper and allow to cook about one additional minute, then add in the black beans. No need to rinse the black beans, go ahead and add in the full can with the juice and all. Add the ground cumin, chili powder and kosher salt. Stir through till the peppers and onions look well distributed.


Allow the black beans to cook for about 3 minutes or till simmering. Turn the heat to medium-low, and allow to simmer for an additional 8-10 minutes. Stirring occasionally.


If you like your beans with more liquid, add 1/4 cup of water when you put in the beans.OR if you prefer your beans thicker - you can mash half of them (or add half to a blender/food processor) once halfway through the 10 minute simmer.


SUBSTITUTIONS:

- want it spicy? add a diced jalapeño while you're cooking the cubanelle pepper

- any onion will really suffice, use what you have!

- salted butter gave me the same flavor, again, use what you got


TIP TIME: Save your leftover beans! Enjoy them the next day with some cheese to make a vegetarian quesadilla, or add them to a salad with some Tex-Mex inspired dressing.

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