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

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

scant 1/2 cup
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.

1 starch, 1 lean meat