Nice change from refried beans.

Per recommendations, I altered this recipe a bit. I sauteed half an onion (with some garlic powder) in olive oil. Added one cup water and a beef bouillon cube. Brought to a boil, and added my drained black beans, salt/pepper, and some cayenne. Boiled off most of the water (~10 minutes) then added fresh cilantro and simmered. Served topped with fresh chopped tomatoes, next to creamy chicken enchiladas ("Chicken Enchiladas II" on this site) and homeade salsa. Great meal. I gave it 4 stars because, though good, it didn't wow me.

I loved the recipe once I had made my changes to it: I added green pepper, tomato, and cumin. Without those additions, it still would have been pretty good. I don't use canned beans, so I soaked and cooked the black beans til done, drained them, and added chicken broth to the mix because I didn't have any of the beany water from the can. This was perfect served with rice.

I don't usually like black beans plain, but this really dressed them up in such an easy way. I too added a little cumin and more onions than called for, and at the last minute I chopped up half a tomato and stirred that in too. Very good.

Very bland and needed a lot of playing to make them good. We ended up serving them over Mexican Rice III and they were great. 3 stars because of all the doctoring and then adding them to another recipe to make them work.

well, i didn't have any fresh ingredients on hand (we've been out of town so the fridge was bare) so i modified with garlic & onion powder and gourmet garden cilantro in a tube (great stuff!). and after rinsing the beans (which i always do to cut the sodium) i followed the lead of another reviewer and used boullion (something i've never done) and the taste was terrific!! i basically just used i tsp of better than beef boullion to 8 ounces of water, added the rinsed beans, sprinkled both powders to taste and simmered for 30 minutes so they would thicken a bit. right before i turned the heat off i added a generous spouge of cilantro paste, and presto, delicious black beans. just like spaghetti the next day, i know these will be super tomorrow. yum, yum, yummers!!

This recipe is so basic and so good. Beans have that "restaurant" quality flavor. I have used this same recipe with pinto beans as well and it turned out delicious. I generally make these at least once a week and use the beans in breakfast burritos with scrambled eggs, jack cheese, sour cream and salsa or put them in tacos for dinner. Delicious! My one piece of advice is to check your brand of beans for salt content before adding any. Some come already salted and can make the dish quite salty. Also, I always drain the beans but keep the water to add when/if they dry out while cooking.

Absolutely delisious. Reminds me of the black beans served at Chilli's.

Made this for my lunch today and really enjoyed it all by itself. I'm not a cilantro fan so I left it out. Delicious and very healthy. Thanks Cameron!

easy and good! I had everything on hand for quick black bean tacos. sauteed the onions and garlic in some canola oil spray before adding the moderately drained beans to the pot. I then mashed some of the beans for a thicker consistency and that worked well; it was even thicker the next day and perfect for leftovers. fresh cilantro is key! thanks for sharing!

I melt the butter add the onion cook, brown, then add the garlic, cook a minute, then add the black beans. cook anout 5 min. then add the cilantro. turn off heat.

AWESOME!

omg! thanks so much for this recipe!!! i love it. It tastes better than the little ma & pa restaurant we dine out at. My 2 year old who is the pickiest of eaters gobbled it all up. This will be a staple in our house from now on!

I had been looking for something to serve with Tequila lime chicken and this was it! I doubled the beans, because I never can find a small onion and it was just too over powering with one can. I also added lime juice and omitted the garlic. Delicious!

These were awesome! Will definitely make this recipe again!