Copied
Mexican Black Beans
Enjoy the rich, bold flavors of these Mexican Black Beans! A simple and authentic side dish that's easy to prepare!
Prep:
5 minutes
|
Cook:
15 minutes
6 servings
.svg){kind=icon}
Easy
Ingredients
2 cans (15 oz each) black beans- DO NOT DRAIN **See notes if following SCD
½ cup onion- finely diced
1 TBSP olive oil
3 large garlic cloves- minced
½ tsp salt **See notes
½ tsp cumin
No items found.
2 cans (15 oz each) (850 grams) black beans- DO NOT DRAIN **See notes if following SCD
80 grams onion- finely diced
1 TBSP (30 ml) olive oil
3 large garlic cloves- minced
½ tsp (2.5 ml) salt **See notes
½ tsp (2.5 ml) cumin
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
1. Heat olive oil in a large skillet.
2. Sauté onions and garlic for 5 minutes until onions are soft.
3. Add the entire cans of beans (WITH the liquid), salt and cumin to skillet.
4. Simmer for 10 minutes or until the beans have thickened to your preference.
5. At this point, you can leave the beans whole and serve as is. Alternatively, puree the mixture with an immersion blender or food processor. We like them both ways!
No items found.
Nutritional Info
Storage
Notes
If you are following a strict (m)SCD diet, DO NOT use canned beans. You must use dried beans, soaked overnight, rinsed and then cooked, or find a brand like Jovial that sells overnight presoaked beans.
If you use dried, soaked beans, you will need to add more salt than the recipe states. Start with 1 tsp of salt and add taste. Add more if desired.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments