My experience with black beans gives me a scowley face. These little guys entered my life as “automatic sides” at restaurants. I would take one bite and, YUCK here’s why:
- They look like Oreo Baby Food. Which is a totally exciting thought, until you eat them.
- They taste like you just grabbed a cumin scented candle and started chewing on it. Waxy cumin. NOT delicious.
When Eric and I were making fajitas, I loved the beans at Chipotle so we tried to make them at home. We modified the recipe when we had kids. These beans are one of the easiest, least expensive, great meal fillers for our whole family.
Let’s start with ingredients. Most of these you’ll have at home!
Now I know there are some of you who soak your own beans, or do them in a crock pot, but I just don’t have time for that fun stuff. So now let’s get to the directions.
In a pot, put in the Olive Oil and let it heat up on medium for a few minutes while you open your cans of beans. I have tried LOTS of different beans and these, (Bush’s Reduced Sodium) are the ONLY ones I like. I’ve tried expensive, generic, super cheap…this is the Holy Grail of Black Beans people. Give them a little drain while their still in the can, and prepare your garlic.
When your oil is hot, lower your heat to medium-low and add in your garlic. Quickly stir it around so that it doesn’t burn: just about 30 seconds, and add the beans to prevent garlic burgage. Did I mention DON’T BURN YOUR GARLIC!
Add your spices and let meld for 9 minutes stirring occasionally to combine flavors.
Feel free to add chili powder or increase the amount of spices if you want, but we leave that out for our kid’s sake.
They are ready!
We eat them with our favorite baked fish, on fajitas, on turkey burgers, in quesadillas, or with a whole chicken and mango!
Here’s the recipe, easy for you to print!
- 2 Cans Bush's Reduced Sodium Black Beans
- 1 Tablespoon Olive Oil
- 3 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- optional: chili powder, onion powder
- Heat Olive Oil in pot on medium heat for 3 minutes.
- While oil is heating, open beans and drain in the can, prep garlic cloves.
- Reduce heat to medium low and add 3 garlic cloves stirring continuously for 10-30 seconds.
- Immediately pour in black beans to prevent garlic from burning.
- Add spices and stir. Heat through on low for 9 minutes, stirring occasionally.
- optional: chili powder, onion powder, cilantro
- These beans are great for fish, fajitas, quesadillas, and fried chicken with mango.