The Forked SpoonMexican Black Bean Recipe (Frijoles Negros)
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Ingredients
Serves 8- 1 green bell pepper (diced )
- 1 medium onion (diced)
- ¼ cup fresh cilantro (chopped)
- 3 cloves garlic (minced)
- 2 (15.5-ounce) cans black beans ((approx. 3-4 cups cooked beans))
- water or chicken broth (if needed)
- 1 tablespoon red wine vinegar
- Cotija cheese (crumbled, for serving)
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon ground cumin (plus more to taste)
- 1 tablespoon oil (olive oil, canola oil, avocado oil, etc.)
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Steps
- Step 1
Add the oil to a medium-sized saucepan set over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened - approximately 5-8 minutes. Stir in the garlic and saute for 30 seconds, or until fragrant. Season with salt and cumin.
- Step 2
Add the black beans. If you're using canned beans, add the beans with their liquid. If you're using your own cooked beans, add a little water (approximately 1/2-1 cup) so that there is enough water/liquid to prevent them from burning. Bring to a simmer, reduce to low heat, and cook for 5 minutes, stirring often.
- Step 3
Stir in the chopped cilantro and red wine vinegar.
- Step 4
Garnish with crumbled cotija cheese and fresh lime juice, if desired. Enjoy!
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Add the oil to a medium-sized saucepan set over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened - approximately 5-8 minutes. Stir in the garlic and saute for 30 seconds, or until fragrant. Season with salt and cumin.
Source: The Forked Spoon
