StovetopMexican
Black beans
Canned is honest on a weeknight. Onion, cumin, a little of the liquid. Not pintos.
Made it?
20 min · 20 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- black beans, some liquid reserved2 cans
- onion, diced1/2
- garlic cloves2
- cumin1 tsp
- kosher salt1 tsp
- lime1
Method
- 1
Onion and garlic in oil 3 minutes. Beans, a splash of their liquid, cumin.
- 2
Simmer 10 minutes. Salt, lime. Mash a few if you want them thicker.
- 3
From dry: soak, then 90 minutes with onion. Weeknight is the can.
On the plate
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