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- Serves 4
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Everyone I know cooks black beans differently. Even I change it up a bit depending on my mood and level of patience. As long as you have the basics down, black beans don’t need a whole lot of added flair to make them oh-so-good—the peppers in this recipe are really just a crunchy addition, not a necessity. These tasty beans are simple enough that every kid and adult will love them, making this a fail-proof dish.
By Andrea Duclos,
Ingredients
- 1 medium onion, small diced
- 1 red bell pepper, small diced
- 4 garlic cloves, sliced or diced
- 2 teaspoons salt
- 3 teaspoons cumin
- 3 teaspoons minced oregano
- ½ to 1 teaspoon red wine vinegar
- Two 14-ounce cans black beans, with liquid
- ¼ to ½ cup water or Vegetable Stock
Instructions
- Heat a medium pot over medium heat. Add the onion and bell pepper and cook until the onion is translucent, stirring occasionally. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
- Mix in the garlic, salt, cumin, and oregano, and cook for another minute or so. Stir in a splash of red wine vinegar.
- Add the beans and water or Vegetable Stock and simmer over medium to medium-low heat for 8 to 10 minutes, until it reaches your desired consistency. (As long as you cook down the pepper and onion in the beginning, there really is no right or wrong amount of time to cook your beans. Taste them along the way and see what texture and consistency you prefer. They can look a bit unappealing when they’re broken down after being cooked for a long time, but, man, are they delicious!)
- Enjoy with tortillas, rice, or potatoes and serve with garnishes of your choice.
Comments (2)
(5 from 2 votes)So good.
Would like to print recipe only.