- 1 tablespoon oil
- 1 medium red onion, diced
- 1-2 jalapeños, seeded + ribs removed then diced
- 4-5 cloves garlic, minced
- 2 (15 ounce cans) black beans, rinsed and drained
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½-1 teaspoon chipotle chili powder (optional)
- 2-3 tablespoons cilantro
- 3 tablespoons lime juice (or more!)
- Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
- Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you’d like to thicken the beans a bit more you can remove about ½ – 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.
- This recipe can easily be halved to make enough for 4-5 servings.
Source: Little Spice Jar