Recipe by Cameron
"This simple black bean side dish works well with Mexican or Cuban meals."
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1 (16 ounce) can
chopped fresh cilantro
salt to taste
Easy and tasty! I always pour canned beans in a sieve or colander and rinse well under running water; this step does away with the "gas problem" a lot of people experience after eating beans. Works like a charm! I then use a can of beef or chicken broth to replace the liquid. Also, I fry the onions until soft and almost browned, add the garlic and saute for just 15 - 20 seconds more, then add the broth and simmer until ready to serve, at which time you would add the cilantro. This was a method that a Cuban neighbor taught me for an even tastier dish.
I tried this because another review said that they didn't like black beans but loved this. Well, I do like black beans and didnt really care for this. I think the proportions of onion & cilantro were way too much. I'll keep looking... Thanks anyway
This was so good. I let the beans simmer on very low heat for about 15 minutes so that all the flavors would blend together well. I think 5 minutes is not enough, IMHO. The only variation I made to the recipe was adding some fresh ground black pepper along with the salt. I used this dish to create the best bean burritos I’ve ever tasted - 1/4 cup "best black beans" + 1/4 cup shredded cheese + 2 Tbs. fresh salsa wrapped up in a flour tortilla, then heated in a skillet (or microwave if you just can’t wait). I then topped it off with some green onions and sour cream. Mmmm. Perfect for vegetarians, too.
Who would have ever thought a can of dressed up beans could taste so darn good! Not your typical mushy beans sitting along a side of mushy Mexican rice. Just perfect, and as written. Served this with Chicken Kabobs Mexicana and Mexican Rice III. Can't even begin to describe what a delicious part of this delicious meal this simple bean dish was. Thanks for posting the recipe!
I have been using this site for almost 7 years, and I have never had occasion to write about a recipe, because they usually involve too many revisions.
This recipe, however, was AWESOME, just as is. It's not for you, if you don't like cilantro, though, as that provides most of the flavor. We love cilantro, so it was perfect for us.
The hubby inhaled his portion, and when I asked him if he liked it, he said it was a keeper. If you only knew how finicky the hubby was, you'd know this is a tremendous complement.
I always use organic black beans and rinse them really well before using them in any recipe. I've made these a couple times now--I make them a little more "me" by sauteing the onion and garlic in a little bacon grease, then adding the rest of the ingredients. We all love this, especially my eight year old son who ate every bit of his portion on his plate and asked for mine. I know better now to just double this straight off.
Wow - these definitely are some of the "Best Black Beans" I've had in a while! It sort of reminds me of something I had in a restaurant as a side dish a while back, but better! Who knew something so easy could taste so good - plus it's good for you too! Excellent served warm with a dollup of sour cream on top!
I have been looking for an easy black bean recipe to serve with Mexican Food and this is it! I added the juice from 1/2 a lime and it was perfect. Thank you for posting this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Black Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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