I never liked black beans, until my sister made them a few years ago. They were delicious, looked easy, and on the less expensive side. So I decided I would try what she does, and over the years perfected them more and more. Typically I eat them over rice, but recently I have discovered they go well with soft polenta. I have been using Mark Bittman’s polenta recipe from How to Cook Everything because of its simplicity.
I wanted to share how I make black beans because it is something I have become quite proud of, and something I have tweaked and experimented with. (I even tried to look for recipes online, and couldn’t find anything similar).
1/2 red onion – diced
1 15.5 oz can black beans, rinsed
1 clove garlic – minced
1/2 can of water
1 teaspoon cumin
1/2 teaspoon chili
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika
- Heat olive oil in a sauce pan over medium heat.
- Add garlic and sauté until fragrant.
- Add onion and sauté until soft.
- Add black beans, spices, and 1/2 a can of water, using the can the black beans came in to measure. Mix to incorporate the spices.
- Bring to a boil over high heat, cover, and lower to simmer for 15 – 20 minutes.
- Serve over rice or soft polenta.