Mexican Black Beans

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Mexican Black Beans

Mexican Black Beans
Servings 6


  • Chopped fresh cilantro
  • Fresh lime juice
  • 1 14 1/2- ounce can low-salt chicken broth
  • 2 15- ounce cans black beans rinsed, drained
  • 1/2 teaspoon generous ground cumin
  • 1 large jalapeño chili seeded, chopped
  • 4 garlic cloves finely chopped
  • 1 tablespoon olive oil


  • Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and saute 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

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