Spanish Black Beans Recipe
Quick Spanish Black Beans in under 25 minutes!
I have the perfect black beans recipe that is super convenient and quick to make. This recipe is super easy and simple to follow, it comes in handy when you’re trying to make a quick dinner for the family to enjoy. Pair this delicious bean recipe with some grilled or baked mojo chicken. And for my steak lovers this bean dish goes well with some Carne asada. If you’re going to use Carne asada – a few good meat options are chuck steak, skirt steak, or flank steak.
I absolutely love beans and I’m a fan of black beans. This Spanish black bean recipe is so flavorful and fulfilling. One thing I like to do when my beans are almost done is squeeze a little bit of lime juice over the beans to add that extra kick in flavor.
This recipe doesn’t require too much and it’s super tasty. Plus, black beans are very healthy and good for us. Especially when you make this beans recipe from scratch. If you want to make the beans from scratch- soak the beans overnight, then simmer until nearly tender before adding the onion and pepper mixture. After that continue to follow the steps and allow your beans to simmer until tender and thicken up.
My black beans recipe has come in handy so many times, especially when I’m trying to make a quick meal for the family. I can just pair it with some rice and baked mojo chicken to make it a complete meal. This beans recipe hasn’t failed me yet and it’s so delicious. I hope you enjoy this recipe and feel free to check out other recipes on my food blog here at Kenya’s Kitchen88!
Quick Spanish Black Beans Recipe
Ingredients
- 2 Cans of Black Beans
- ½ White Onion Diced
- ¼ Green Pepper Diced
- 1 tsp Chicken Bouillon Cube
- ¼ to ½ tsp Cumin
- ½ tsp Oregano
- ¼ tsp Garlic Black Pepper or Regular black pepper
- 1 or 2 Bay Leaves
- Cilantro
- 1 tsp Tomato Paste
- 1 Cup Water
- 2 to 3 Cloves of Garlic Minced
- Olive Oil
- Optional: Lime Juice
Instructions
- Clean & prep the veggies. Chop or dice the onions, bell pepper, & garlic. Set aside.
- Over medium high heat, drizzle a little bit of olive oil to a pot.
- Once the oil is hot- add the onion & bell pepper. Sauté for 3 to 5 minutes.
- Add the garlic and sauté until it becomes fragrant (just a few seconds).
- Then, add the canned black beans and don’t drain the liquid or rinse them off.
- Add the chicken bouillon and tomato paste.
- Stir until the tomato paste has completely dissolved.
- Add the water, oregano, cilantro, cumin, bay leaves and garlic black pepper.
- Stir all the ingredients together and allow the liquid to come to a boil.
- Once the liquid is at a boil, reduce the heat to low or low medium.
- Allow the beans to simmer for 20 to 25 minutes, stirring halfway through cooking time.
- After 25 minutes, do a taste test and make any adjustments for taste if needed.
- Note: The beans will begin to thicken up after 20 minutes.
- Keep an eye on the liquid if you need to add more water you can.
- Once the beans have thickened to your liking, remove the bay leaves. (Optional: squeeze a small pinch of lime juice to take the flavor up a notch).
- Allow the beans to rest for 5 minutes.
- Serve with a side of rice. Enjoy!
