I first started cooking black beans in college with my roommate. We had to find cheap meals that would fill us up! Black beans were always a go-to meal. They are one of my favorite sides to have with dinner. They are great in soups, salads, tacos, as a side, or even as a main meal. My favorite brand is Goya. I always buy the Low-Sodium kind.
Stovetop Black Beans
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25
- Yield: 4-6 1x
- 1/2 tube Chorizo (I use soy but pork or beef will work great)
- 1/4 cup of yellow onion diced small
- 1/4 cup of poblano pepper diced small (seeds and ribs removed)
- 1 jalapeno pepper diced small (seeds and ribs removed)
- 3 cloves of minced garlic (fresh or jarred)
- 2 tsp of Ground Cumin
- 1–2 tsp of Mexican Oregano (or just regular Oregano)
- Salt/pepper (about 1 tsp each)
- ½ cup Cilantro (or to taste)
- 2 (15.5oz) cans of Black Beans undrained (I use Low-Sodium Goya)
- juice of 1/2 lime
*OPTIONAL: You can add Mexican Beer (about 3/4 cup) for extra flavor
- Heat the olive oil in a medium-size pot and add chorizo until cooked through
- Add onion, poblano pepper, and jalapeño and sauté until soft (about 5 minutes).
- Add garlic and stir for 1 minute or until fragrant
- Add the cumin, garlic, oregano, salt, and pepper, cilantro, black beans, and lime juice. Stir until mixed well.
- Cook the beans on medium/low for about 15-20 minutes. Add any seasonings as needed
- Top with more cilantro and Mexican cheese
- Soy Chorizo actually tastes quite the same as Pork or Beef. I use Le Frieda’s Soyrizo. It has less fat and no cholesterol!
- If you want to add Mexican Beer, add it in step 4
- You can drain the beans but will need some sort of liquid (water, beer, chicken broth) to add to them.
- This can be a meal on its own and served over rice
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