Black Beans a la Olla Recipe - Allrecipes.com
Black Beans a la Olla Recipe
  • READY IN 45 mins

Black Beans a la Olla

Recipe by  

"Fresh herbs gives a hot Spanish flair to this black bean dish. It's a favorite from my Argentine boyfriend. This is traditionally served over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2009

Mindful of hubs' sensitive innards, I left out the cayenne but this sure wasn't short on flavor! I added salt, used less cilantro (we're just beginning to like this stuff and didn't want to push it!) and more fresh, red-ripe tomatoes and simmered it a little longer than directed to really meld and bring out the flavors in that wonderful sauce. Just delicious!

 
Most Helpful Critical Review
Jan 15, 2012

This was okay. It was a lot thicker than I expected. I guess that's how people are able to make it into burritos the next day. I will try that tomorrow. I only put one onion, and it was a lot!

 
Mar 18, 2009

This was a great dish, but I wish I had let it simmer longer. If I made it again, I might even let it sit in the crock pot for a few hours on low. It was great over rice, spicy but the perfect amount. I also used it as a filling in burritoes with cheese.

 
Oct 06, 2009

This was a great flavorful recipe. I took the other reviews advice and let it simmer longer. I served it over rice the first night, and used the rice/leftovers + cheese for vegetarian burritos the second night. When I make this again I will use two cans of black beans.

 
Mar 22, 2011

I made these for dinner and it was delish! I made one slight alteration, I added 3/4 cup of coconut milk which acts as an anti-flatulence, especially with gas causing beans. Will be making this again.

 
Aug 27, 2009

This was SO GOOD and super easy. It was just spicy enough. I followed other reviews and let it simmer a while longer. My husband used the leftovers for burritos the next day. We will make this again for sure.

 
Nov 21, 2011

Great recipe. Just the right amount of spice and easy to make. I used a pound of dried beans instead of canned. Just put them in the slow cooker with about 5 cups of water for a few hours before adding the rest of the ingredients. It takes about 8 hours this way. Left out the cilantro because my hubby won't allow it, but I think it would be a wonderful addition if you don't have picky eaters in the house. Added a splash of vinegar toward the end to fix the lack of umph. Otherwise, I wouldn't change a thing about this recipe!

 
Oct 13, 2009

Picked up another can of black beans just so i can make this again. It was very good. Great side dish for any mexican/latin meal.Followed recipe exactly.

 

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Nutrition

  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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