Side
The Best Black Beans
35 minServes 10Nutri-Score A€
A
35 min
35 minThe Best Black Beans
what you need
Ingredients
neutral oil (plus more as needed)Pantry30 ml
yellow onion (medium, diced)Produce2 pieces- red bell pepper (diced)Produce2 pieces
- green bell pepper (diced)Produce2 pieces
garlic (cloves, minced)Produce10 pieces
ground coriander (ground)Spices5 g- ground cumin (ground)Spices5 g
- dried oregano (preferably Mexican)Spices4 g
tomato pastePantry35 g- canned black beans (4 cans of 425 g, drained and rinsed)Pantry1.7 kg
- unsalted vegetable stock (or chicken stock, plus more as needed)Pantry600 ml
lime (zested and juiced)Produce2 pieces
salt (to taste)Spices6 g
per serving
Nutrition
167kcal
- Carbs
- 25 g
- Proteins
- 8 g
- Fat
- 4 g
what you’ll use
Tools
Stockpot- Potato masher
step by step
Method
- Step 1
Sweat the aromatics
- Set a large pot over medium heat.
- Once hot, add the oil, then the onions, bell peppers and garlic with a big pinch of salt.
- Cook, stirring occasionally, until fragrant and the onions are translucent.
- Step 2
Bloom the spices and tomato paste
- Add the coriander, cumin, oregano and tomato paste, plus a little more oil if needed.
- Cook for one minute, letting the tomato paste caramelize slightly.
- Add the black beans and another pinch of salt, stir to combine and cook for another minute.
- Step 3
Simmer the beans
- Pour in the stock with another pinch of salt and bring to a simmer.
- Cook, stirring occasionally, until the beans are tender and flavorful.
- Step 4
Mash and finish with lime
- Mash about a quarter of the beans with a potato masher or wooden spoon to thicken the brothy sauce.
- Add the lime zest and juice and keep cooking until the beans reach your desired consistency.
- Step 5
Cool and store
- Let the beans cool completely before freezing in your favorite containers.
- To thaw, move them to the fridge the night before or microwave with a splash of water in a partially covered container.
most cooked first