How to Make Restaurant-Style Mexican Black Beans

Ingredients

• 1 small Yellow Onion (cut off ends and diced small so it blends with beans)
• 3 cloves Garlic (minced)
• 1 tablespoon Cooking Oil (vegetable or canola oil works well)
• 0.5 teaspoon Ground Cumin (toasted with spices)
• 0.25 teaspoon Cayenne Pepper (adds a little kick; optional)
• 2 15-ounce cans Black Beans (do not drain; keep the liquid)
• 0.25 teaspoon Salt (adjust to taste; start with this amount)
• 1 tablespoon Fresh Cilantro (chopped for garnish; optional)

Instructions

1. Prepare Ingredients

   Dice the small yellow onion into a fine dice, mince the garlic cloves, and measure out the cumin, cayenne, and salt. Open the two cans of black beans and set them aside with their liquid.

   Time: PT5M

2. Heat Oil

   Add 1 tablespoon of cooking oil to the skillet and heat over medium‑high until the oil shimmers.

   Time: PT1M

   Temperature: Medium‑high

3. Sauté Onion

   Add the diced onion to the hot oil and sauté, stirring occasionally, until the onion is soft and translucent.

   Time: PT6M

   Temperature: Medium‑high

4. Add Garlic

   Stir in the minced garlic and cook for about 60‑90 seconds, just until fragrant.

   Time: PT1M

   Temperature: Medium‑high

5. Toast Spices

   Add ½ teaspoon ground cumin and ¼ teaspoon cayenne pepper, stirring for about 30 seconds to toast the spices.

   Time: PT0.5M

   Temperature: Medium‑high

6. Add Beans and Heat Through

   Pour in the two 15‑ounce cans of black beans with their liquid. Stir to combine and let the mixture heat through, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑high

7. Season

   Season with ¼ teaspoon salt, taste, and adjust salt as needed.

   Time: PT0.5M

8. Garnish and Serve

   Remove from heat, sprinkle chopped fresh cilantro on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

9 g

Carbohydrates

30 g

Fat

5 g

Fiber

8 g