Spiced Up Black Beans

Prep Time
Cook Time
Ready In

"These are so easy and quick to make. A wonderful side dish to go with any Mexican dish. And, as you can see from my picture I posted, you can change it up a bit. This time I used pinto beans vs black beans; and instead of regular salsa I used chunky salsa. Now, I normally use black beans, but I figured the flavors would equally as good. So have some fun with the recipe, and make it yours. Other than slicing a bit of onion ... the rest is pantry items, so it doesn't take any time to throw together."

Original recipe yields 5 servings


  • Serving Size: 1 (197.4 g)
  • Calories 386.7
  • Total Fat - 24.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 640.6 mg
  • Sodium - 1807.6 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.6 g
  • Protein - 33.3 g
  • Calcium - 360.1 mg
  • Iron - 14.3 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.3 mg

Step 1

Vegetables -- In a large saute pan, add the olive oil and saute the onion and garlic on medium heat for 4-5 minutes. You want them to sweat, not brown.

Step 2

Add the rest of the ingredients, except the broth and stir well to combine. Continue on medium low heat.

Step 3

Simmer ... Add a little of the broth and continue cook on medium low heat. Take a fork and mash/smash up some of the beans as they simmer. Check for any additional seasoning. Add a little more broth if the beans get too dry. They can stay on the stove up to 30 minutes.

Step 4

Serve ... Right before serving, add in the cilantro, mix, and transfer to a serving bowl. ENJOY!

Tips & Variations

No special items needed.

Bergy (RIP" Forever in our Kitchen)

This is a super double Mmm recipe. I made one can of beans, went a bit heavy on the chili powder and canned chilies. Put it all together in the cooler morning, put it in the fridge. 1/2 hour before dinner I heated it very slowly on low, stirring it as it warmed, turned the heat up a bit just before serving. I didn't need any broth. I didn't mash the beans either. KC this is a winner of a recipe. I served them with grilled prawns and they were a perfect combination. I could have these every night they are so good.

(12 Jul 2012)