You know when you go to your favorite Mexican restaurant in town, and they give you an option of refried beans or black beans with your plate of spicy and cheesy enchiladas? I always get black beans but as soon as I put the last creamy spoonful in my mouth, I realize that it might be another month or two before I get to eat those amazing beans again. Because, let’s face it: I don’t care how good your metabolism is, you cannot do that sort of damage to your daily calorie intake on a regular basis.
So what do you do when you have a craving for the perfect side to your tacos? You re-create a version at home that’s easy and simple to make! You spent all that time rubbing cumin on the taco meat and preparing the guacamole for your feast, so you don’t want to spend hours making yet another side dish. However, you can’t just dump the black beans on the stove, heat, and eat. No sir, not for this recipe. Yes it’s true that you get to take one of the ingredients and dump it right out of the can, but with a tiny bit of work and a little bit of love, you can create those restaurant style black beans right in your kitchen!
Stay tuned for more ideas on other ways you can use this black bean recipe. Spoiler alert: the “other ways” always end up with you eating these amazing black beans. Mmm
- 1 12 oz. can black beans, rinsed and drained
- ½ red onion, diced
- 1 garlic clove, minced
- 1 teaspoon of your favorite hot sauce (I use Chalula)
- ¼ teaspoon ground cumin
- 1 tablespoon light olive oil or butter
- ¼ cup chicken broth (use vegetable broth to keep this vegetarian)
- Salt to taste
- Heat oil or butter on medium heat in a saucepan. Add onion, garlic and cumin and sauté until fragrant and soft.
- Add black beans, hot sauce, chicken broth, and salt and bring to a rapid simmer.
- Reduce the heat so that the pot comes to a simmer, cover and let it cook for about 15 minutes or until the sauce thickens.
- Serve topped with fresh cilantro, onion, tomato, and maybe even cheese.