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

Stacy Fraser
Source: EatingWell Magazine, June/July 2005




Ingredient Checklist


Instructions Checklist
  • 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 Facts

116 calories; protein 5.8g; carbohydrates 20.5g; dietary fiber 6.2g; sugars 5g; fat 1.6g; saturated fat 0.3g; vitamin a iu 80.1IU; vitamin c 5.3mg; folate 59.6mcg; calcium 48.1mg; iron 1.9mg; magnesium 4.6mg; potassium 338.3mg; sodium 83.5mg; thiamin 0.1mg.

Reviews (2)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
These beans are awesome. I found them while a member of Jullian They're one of the recipes she recommends. They are very simple to make. Read More
Rating: 4 stars
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! Read More
Rating: 2 stars
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. Read More
Rating: 2 stars
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 Read More