Easy Black Beans

Easy Black Beans

4 Reviews
From: EatingWell Magazine June/July 2005

These easy black beans are the perfect accompaniment to any Mexican fiesta.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • 2 teaspoons ground ancho chile pepper, (see Note)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 15-ounce cans black beans, rinsed
  • 1 cup water
  • 1 tablespoon tomato paste


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  1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.
  • Ingredient Note: Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.

Nutrition information

  • Serving size: scant 1/2 cup
  • Per serving: 116 calories; 2 g fat(0 g sat); 6 g fiber; 20 g carbohydrates; 6 g protein; 60 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 80 IU vitamin A; 5 mg vitamin C; 48 mg calcium; 2 mg iron; 84 mg sodium; 338 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 lean meat

Reviews 4

April 23, 2015
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By: Miraj Budak
A little salt goes a long way This was an okay dish, but needed a good sprinkling of salt to really enhance all of those spices. After a little tweaking, it tasted pretty good. This went very well shoved into the Beer-Battered Fish Tacos with Tomato & Avocado Salsa! Pros: Easy, clean Cons: Bland, needed doctoring
March 01, 2012
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By: EatingWell User
These beans were ok. They didn't have much flavor. I made them to go with the Mexican Polenta Scramble off eating well. They were good mixed in the scramble, but alone they were a little bland.
July 07, 2010
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By: EatingWell User
These beans are awesome. I found them while a member of Jullian Michaels.com. They're one of the recipes she recommends. They are very simple to make.
February 15, 2010
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By: EatingWell User
I thought this recipe was great as a simple side dish. I put it in a wrap alongside some leftover mango and cilantro rice that I had made and some greens. It's one of those recipes where you can kind of stick it anywhere for a little something extra!