Black Beans

This is about as simple of a recipe as is possible, although it takes a while for the dish to really reduce and thicken. I think you could probably get away with using less water and using chicken boullion instead to have more concentrated flavor, but I think the slow simmer really allows the beans to become soft and tender. Makes an excellent side dish for any meal!



  1. Dice onions and fry with olive oil, garlic, until soft.
  2. Add in black beans, chicken stock, and all spices. Bring to a low boil and then let simmer slowly. When adding in the chicken stock, it will look more soupy - simmer with lid uncovered until it becomes a much thicker paste-like dish. Stir with wooden spoon to prevent sticking to the bottom ever 10ish minutes.

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