Starting with canned beans makes this recipe so quick and easy! Jalapeño black beans are the perfect side dish for all of your favorite Mexican recipes!
Back when I was a full-time private chef for a family of four we used to have a tradition of “Taco Monday”, ( I didn’t work on Tuesdays). The kids and parents loved it! The main course would rotate between build-your-own tacos, burritos, quesadillas or enchiladas. The side dishes, on the other hand, would always stay the same like these super easy jalapeño black beans. Starting with canned black beans makes this recipe a cinch! If you don’t have black beans on hand canned pinto beans will work too.
Jalapeños can vary greatly in degrees of spiciness. This can depend on how old the pepper is or the season. I always test the spice level of a jalapeño before adding it to a dish.
How to make Jalapeño Black Beans→
Step One: Drain and rinse the beans.
Step Two: Sauté the onion and garlic.
Step Three: Add in the beans, cumin, and water. Cover and simmer for ten minutes.
Step Four: Use a potato masher to mash the beans until they are thick and creamy. Season with hot sauce (optional) and serve piping hot!
Easy Jalapeño Black Beans
- 2 cans black beans drained and rinsed
- 1/2 yellow onion finely chopped
- 2 cloves garlic grated
- 1/2 jalapeño, seeded finely chopped
- 1 tbsp oil
- 1 tbsp ground cumin
- 1 c water
- Mexican hot sauce, like Tapatio or Cholula optional
- In a medium-sized pot saute the onion, garlic, and jalapeño in oil for about two minutes until the onion is soft and translucent.
- Next add in the cumin, black beans and a generous pinch of salt. Stir to combine then add in the water. Bring the beans to a simmer, then cover and turn the heat to low and cook for 10 minutes.
- Remove the lid. Use a potato masher to break up some the beans until they are thick and creamy, you could also blend half of the beans in a blender and then add them back into the pot, either way works just fine. Taste then season with a tsp of hot sauce. Serve immediately!