Ingredients
Ingredients
- 1 Tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
- 1/3 cup bone broth (or chicken stock or water)
- Salt and Pepper, to taste
Instructions
- Heat Olive Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat to prepare for sautéing.
- Sauté Onion: Add the diced half medium onion to the skillet and cook for 5 to 6 minutes until the onion softens and becomes translucent, developing a mild sweetness.
- Add Garlic and Cumin: Stir in the minced garlic and 1 teaspoon of cumin, cooking for about 30 seconds until fragrant and aromatic, enhancing the smoky flavor.
- Cook Beans: Pour in the drained and rinsed black beans along with 1/3 cup of bone broth (or chicken stock or water). Stir well and cook for another 5 to 6 minutes until the beans are heated through and absorb the flavors.
- Season: Add salt and pepper to taste, adjusting seasoning as needed for a perfectly balanced dish.
- Serve and Enjoy: Remove from heat and serve your warm, seasoned black beans as a delicious side or protein-packed component of your meal.
Notes
- Using bone broth or chicken stock instead of water adds extra depth of flavor.
- For a spicier version, add a pinch of chili powder or red pepper flakes with the cumin.
- Make sure to rinse canned beans well to reduce sodium and remove canned flavor.
- These beans pair well with rice, tacos, salads, or as a hearty side dish.
- This recipe can be made vegetarian by using vegetable broth instead of bone broth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Latin American
- Diet: Low Fat
