Smoky Black Beans

Smoky Black Beans

Let’s face it: beans can sometimes be a little, well, bland. But not these Smoky Black Beans! With the perfect balance of smoked paprika, cumin, and jalapeño, these beans will take your side dish game from "meh" to "wow" in just a few simple steps. Plus, they’re super easy—because we all need a no-fuss recipe that delivers flavor without the stress. These Smoky Black Beans are the MVP of any meal—serve them with tacos, grilled meats, or just eat them straight from the pan when no one’s looking.

Ingredients

  • 1 ½ tbsp. olive oil

  • 1 small yellow onion, chopped (about 1 cup)

  • 1 large jalapeño, seeded and chopped (scant 1/3 cup)

  • 2 large cloves garlic, chopped (about 2 1/2 tsp.)

  • 1 tsp. ground cumin

  • 1 tsp. pimentón (smoked paprika)

  • 1 tsp. dried oregano

  • 2 cans (15 oz.) black beans

Directions

  • Step 1

    In a medium skillet, heat the oil, one turn of the pan, over medium. Add the onion, jalapeño, garlic, cumin, pimentón, and oregano. Cook, stirring frequently, until the vegetables soften slightly, about 5 minutes. Stir in 1/2 cup of water. Cook, stirring often, until the water reduces and the onion mixture softens, about 5 minutes. Add the beans and liquid and cook, stirring often, until heated through, about 4 minutes. Season. Cover and keep warm over low heat.

  • Step 2

    Time on Your Hands? If you have them, use dried beans instead of canned. To make them, soak 1 1/2 cups of dried black beans overnight, then cook in salted boiling water with 1 halved onion and a bay leaf until tender.