Starting with canned beans makes this recipe so quick and easy! JalapeÃ±o 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 jalapeÃ±o 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.
JalapeÃ±os 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 jalapeÃ±o before adding it to a dish.
How to make JalapeÃ±o Black Beansâ
Step One: Drain and rinse the beans.
Step Two: SautÃ© 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 JalapeÃ±o Black Beans
- 2 cans black beans drained and rinsed
- 1/2 yellow onion finely chopped
- 2 cloves garlic grated
- 1/2 jalapeÃ±o, 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 jalapeÃ±o 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!