If you’ve been following along with my new series, This Week’s Menu Ideas, you know that we love these easy, seasoned black beans. They’ve been on the menu for the past two weeks, and are making an appearance on this week’s menu as well. I first found the original recipe on Our Best Bites years ago, and we’ve probably eaten them at least once every couple of weeks since. They are so easy—they only take a minute or two to prepare using ingredients you probably have on hand in your pantry—and so delicious. They are savory and perfectly spiced, and according to my husband, taste exactly the way black beans should. With the exception of my picky eaters who survive on chicken nuggets and toast, everyone in the family loves them, even the baby!
Two weeks ago, we paired them with yummy carnitas tacos, and last week, we had them with crockpot chicken tacos and spanish rice. This week, they’ll accompany chicken enchiladas and a big salad. After the first bite, you’ll see why they are such a favorite in our family!
- 2 15-oz cans black beans, drained and rinsed
- ⅔ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon oregano
- freshly ground black pepper
- juice from half a lime
- Combine all ingredients in a medium saucepan. Cover and simmer over medium heat until beans are tender and heated through, 10-15 minutes. Remove from heat and stir in the fresh lime juice.
I LOVE beans! These sound so scrumptious and I just adore the photos. Thanks for sharing, Melissa! xoxo
Thank you so much, Marlene! Let me know if you give the recipe a try! xoxo
We’re total suckers for black beans in this household. You betcha these will get made!
I hope you love them!
We just made these and they were rock your socks off awesome! I grilled some marinated tilapia and served it with the beans and rice with lime squeezed over everything. Yum! Thanks for a new staple side dish!
I’m so happy you guys like them, Ashley! I swear we end up having these at least once a week!
Can red beans be substituted?
I’ve never tried, but I don’t see why not.