Moe’s Black Bean Recipe
Craving the authentic taste of restaurant-quality Mexican black beans? This Moe’s black bean recipe delivers exactly what you’re looking for! These flavorful beans taste just like the ones you’d get at your favorite Mexican restaurant, with that perfect balance of spices and creamy texture.
Ingredients
- 2 cans black beans (do NOT drain)
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon cooking oil
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt or to taste
- Fresh cilantro chopped (optional)
Instructions
- Prepare the aromatics: Dice the yellow onion into small, uniform pieces. Mince 3 cloves of garlic and set aside with your spices.
- Heat the oil: In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat until shimmering.
- Sauté the onion: Add the diced onion to the hot oil and cook for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 60-90 seconds until fragrant. Be careful not to let it burn.
- Toast the spices: Add the cumin and cayenne pepper to the pan and stir for about 30 seconds to release their flavors.
- Add the beans: Pour in both cans of black beans with all their liquid (do not drain). Stir gently to combine with the aromatics.
- Heat through: Cook for 2-3 minutes, stirring occasionally, until the beans are heated through completely.
- Season to taste: Add salt starting with 1/4 teaspoon, then taste and adjust as needed based on your preference and whether you used low-sodium beans.
- Serve: Remove from heat and garnish with freshly chopped cilantro if desired.
Video
Notes
Store leftover black beans in the refrigerator for up to 4 days in a covered container. To reheat, warm gently on the stovetop over medium heat, adding a splash of water if needed to prevent sticking. You can also microwave in 30-second intervals, stirring between each interval until heated through.