These Creamy Black Beans are a quick and easy meal to make when you’re short on time and need to get dinner on the table!
I already have a go-to black bean recipe, but these Creamy Black Beans are definitely giving them a run for their money!
We love black beans, how about you? I always keep a few cans on hand for recipes like black bean & corn salad, black bean chili and of course my favorite black bean brownies! Black beans make for an easy and healthy side dish for so many meals, this recipe included!
I was a bit weary when I read the recipe this is adapted from, but since I was looking for a more homemade version of my favorite breakfast black beans, I thought I’d give it a try! I’m so happy I did to because this is a definite #winner recipe!
It’s not only easy to make, but can be completely prepped the night before to make dinner time that much easier. It’s perfect for Meatless Monday or even Taco Tuesday! It’s also healthy as black beans are packed full of protein and fiber! Emily doesn’t like a lot of meat right now, so it makes me one happy mama to see her love these so much!
- 1 Tbs. oil
- 1 onion, chopped fine
- 3 cloves garlic
- 1 tsp. ground cumin
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can low sodium vegetable/chicken broth
- Toppings: cilantro, tomatoes and other taco-type toppings
- Add the oil to a medium-large saucepan over medium heat, add the onion and stir until wilted. Add the garlic and cumin and stir to combine, cook 1 additional minute.
- Meanwhile, place ½ can of beans and ½ can broth in a food processor and process until liquidy, about 30 seconds. Repeat with the process with the other half of the beans and broth. Stir bean/broth mixture as well as the 2nd can of whole black benas into the pan with the onion mixture.
- Cook, stirring frequently, until beans have thickened, about 15-20 minutes. Add additional water if beans get too thick.
- Sprinkle with cilantro, if desired, and serve
*Recipe adapted from America’s Test Kitchen, The Best Mexican Recipes