Stovetop Black Beans

  • Author: Laura at Family Table Thyme
  • 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
  • 12 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



  1. Heat the olive oil in a medium-size pot and add chorizo until cooked through
  2. Add onion, poblano pepper, and jalapeño and sauté until soft (about 5 minutes).
  3. Add garlic and stir for 1 minute or until fragrant
  4. Add the cumin, garlic, oregano, salt, and pepper, cilantro, black beans, and lime juice. Stir until mixed well.
  5. Cook the beans on medium/low for about 15-20 minutes. Add any seasonings as needed
  6. 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