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Black Beans a la Olla


"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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45 m servings 179 cals
Original recipe yields 6 servings


  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 91
  1. 127 Ratings

Most helpful positive review

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...

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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...

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 a...

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...

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 thi...

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...

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 a...

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.

I loved this recipe! I was skeptical at first, assuming it was going to be bland or boring...but nope, I was WRONG. The beans, along with the freshly diced tomatoes and onions were super good. I...

Loved these - just wish I would of used less cilantro. As hard as I try I am not a huge fan of this herb. Next time I will stick to my tastes and I will enjoy this even more. Thanks for this ...