Best Black Beans Recipe

I’m officially hooked! 😱

This was fantastic! Like everyone else, I made some revisions: Cut down on the onion (half a small onion, minced very fine) and doubled the garlic. Sauteed the onion and garlic in olive oil until soft and browned. Drained the beans and added them to the pot with about 3/4 can of chicken broth. Added the cayenne pepper and 1/4 tsp of cumin. Salted and peppered. Simmered for about 20 minutes or until most of the liquid has evaporated. Dress with about 1 tsp of lime juice. Its delicious!!! I also threw in about 1/2 cup of roasted corn from Trader Joe's towards the end which gave it a nice textural interest. I omitted the cilantro completely because I'm not a fan of cilantro but added the cumin for more flavor and it turned out amazing! Served with steak fajitas.

I love this, though I modify it quite a bit. I soak black beans overnight then pressure cooker it for 15-20 minutes, then drain. In another pot, I saute onion and garlic in around 1 1/2 tbsp olive oil, add the beans, water, salt, black pepper, cayenne pepper and cumin powder. I add bell pepper, sliced onion and cilantro if I have any toward the end. Next time I will try it without sauteing the onion and garlic to make it power in calories.

This looked like a good basic recipe. I read through the reviews and made a few revisions: Saute the onions in avocado oil until soft and almost browned, double the garlic and saute for just 15 - 20 seconds more. Drain the beans and rinse well under running water. Add them to the pot with about 3/4 can of vegetable broth. Add 1/4 tsp of cumin and chili powder. Salt and pepper to taste. Simmer for about 15 minutes or until most of the liquid has evaporated. Dress with about 1 tsp of lime juice. Add the cilantro.

Recipe as is 4 stars. To make it 5 stars, and absolutely the most amazing beans I've ever had: Sauté 1 onion and 6 cloves of garlic. Rinse and drain beans. Add to saucepan. Add 1 cup water. Bring to boil. Add 1/4 tsp taco seasoning, 1/2 tsp salt (approx.), dash of cayenne (I like them pretty salty, adjust to taste). Reduce heat to medium and cook for 10 minutes. Add additional water as needed to desired consistency. Mash some of the beans with your spoon, to help thicken the mixture. Reduce heat to a simmer until ready to serve. Seriously though, this was so amazing. I am not a bean fan, and this has already become one of my favourite dishes now!! The additional butter was a huge game changer.

Giving 5 stars for how easy this is, simple ingredients but great flavor. I did make a few changes but I think the base recipe would be good either way. I always rinse canned beans. Also I sautéed the garlic and onion a bit first and added some diced tomato and diced green chilies. I used about 1/3 cup chopped onion. Only had dried cilantro, but wouldn't skip it (I'm on the pro-cilantro side). Used about 1/2 tsp. dried cilantro and a pinch of cumin. Simmered about 15 min. Delicious. Next time I'll prepare with a squeeze of lime and top with queso fresco...YUM

GREAT recipe! I did decide to do a few things differently. I sauteed 2 garlic cloves (not one) and the small onion in 1 tbsp of butter first until tender. Then I added the black beans (I drained and rinsed them before adding) and the remaining ingredients as called for. I covered them and let them simmer on low for 10 minutes. They were AMAZING! Served these with the spinach cheese enchiladas. YUMMY!!!

Loved this! I sauteed about a 1/4 of a small onion (finely chopped) and 2 tsp minced garlic in olive oil until tender. Then added the beans, 3/4 of the bean can filled with chicken broth, 1/4 tsp of salt and cumin and brought to a boil. Simmered for 20 minutes until liquid boiled away. Served topped with lime juice (didn't have cilantro but will add next time), Delicious with any mexican meal!

Even better if you soak a bag of black beans overnight. Then drain, rise and add one quart of chicken broth and 1 cup water. Bring to a boil and cover and reduce heat to a simmer. Add in the onion, six cloves of garlic and a some diced bell pepper too. Continue to simmer for an hour and a half. Season to taste. Not too difficult and the taste is amazing.

Delicious! I followed the top reviewer's suggestion of rinsing the beans and using chicken broth to replace the liquid. Sauteed the onion first, added garlic and then everything else. Used three cubes of frozen cilantro.

Good, basic way to liven up beans. I had made beans from dry, so needed to add liquid. I went with what I had and used a cup of water and a chipotle cube (like chicken bouillon, only chipotle). Good choice for a fairly easy side. I also sauteed the onion, then the garlic first as someone else suggested.

So good and easy! I was worried because it had so many onions. However, I used sweet onions and cooked them down well, and they blended in nicely without being overpowering. I like spicy, but this does have quite a bit of kick. If you aren't a spice fan, would recommend pulling back on the cayenne pepper.

Made exactly like recipe says. Worked well, loved it.

Not good imo.

So easy to make. Good flavor. Went perfectly with steak fajitas. One thing I did do was lightly saute the onions and garlic in beef tallow before adding the beans.

My favorite way to make canned black beans! I add a little bit of water and leave it on simmer for a bit. Always a hit!

Absolutely the best - the only way I make black beans now!

Wonderful! The only addition that makes this even better is a dab of Sour-creme! Only wish I listened to you and keep all the juice in the can... I poured out 1/2. Why??? Ken in Hawaii 1/7/24

I used the instant pot with the same recipe ingredients. It is definitely going to be the way that I make beans from here on out!

Way too many onions! And I used HALF of an onion. If the onion was cooked more than it might be better. I might try it again but make sure to cook the onion & cilantro longer.