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Mexican-Style Black Beans
These versatile black beans were made for meal prep in January meal plan 1. In our plan we have developed 3 recipes, each using a ⅓ of this ‘mother’ recipe: Mexican-style sweet potato jackets, black bean & sweet potato salad and our black bean & tofu scramble (they also make amazing beans on toast). These beans freeze well so you could double this recipe and keep some stashed away for the future.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Place a medium saucepan over medium heat and add a small drizzle of olive oil. Add the onion and garlic and sauté for 3–⏱️ 4 minutes or until the onion is soft and translucent.
drizzle of olive oilgarlic2 cloves
2
Add the cumin, smoked paprika, oregano and chilli flakes and stir to combine. Then add the tomatoes, beans and bay leaf. Fill the empty tomato can halfway with water and add this to the pan. Leave to simmer for 30–⏱️ 45 minutes, stirring occasionally, until the tomatoes have darkened and reduced. Taste and season with salt.
ground cumin2 teaspoonssmoked paprika1 teaspoondried oregano1 teaspoonbay leaf1
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