Cooking Black Beans

Ingredients

• 4 (15 oz.) cans black beans ((See Notes for dried beans))
• 1 tablespoon olive oil
• 1/2 large yellow onion, (chopped (may sub 1 tsp onion powder))
• 3 garlic cloves, (minced (may sub 3/4 tsp garlic powder))
• 1 tsp EACH chili powder, ground cumin, salt
• 1/2 tsp EACH smoked paprika, dried oregano
• 1 cup low sodium-chicken broth ((or water + 1/2 tsp chicken bouillon))
• 2 tablespoons lime juice
• 1-2 tablespoons minced cilantro ((optional))
• For garnish: Cotija cheese, cilantro, jalapenos, tomatoes sour cream, etc.

Instructions

1. 1

   Using a blender, puree 1 can of undrained black beans until smooth; set aside. Rinse and drain the other 3 cans.

2. 2

   Heat one tablespoon olive oil in a large saucepan over medium-high heat. Sauté the onions for 5-7 minutes, until softened. Add the garlic and spices and sauté for 30 seconds.

3. 3

   Stir in the beans, bean puree, and chicken broth.

4. 4

   Bring to a boil, then reduce to a gentle simmer for 8-10 minutes, stirring occasionally (it will seem like a LOT of liquid but it will reduce). Stir in the lime juice and optional cilantro.

5. 5

   Taste and add salt, cayenne, and/or lime juice as desired. The beans will thicken significantly upon standing, so add additional water to adjust to the desired consistency (we love them thick and creamy!).