- 30 ounces (2 cans) Black Beans
- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup, roughly chopped Red Onion
- 1 large Carrot
- 3 large Garlic Cloves
- 1 cup, roughly chopped Fresh Cilantro
- 1 teaspoon Sea Salt
- 1 teaspoon Sazón Seasoning
- 1 Tablespoon Adobo Seasoning
- 0.5 cup Filtered Water
The most flavorful black beans you’ll ever make and they pair well with any grain, vegetable or protein!
During the week, I’m all about quick, easy and flavorful meals.
Having canned beans in my pantry really comes in handy when I want something quick.
I usually keep it vegetarian since beans already have protein and they are very filling.
Adding aromatic vegetables and spices is what takes these black beans to the next level.
I love serving these beans with rice or quinoa then top with avocado and add some greens on the side.
Whenever I make beans like these, I tend to make a big batch because they make excellent leftovers!
Black beans may also help reduce the spike in blood sugar that occurs after eating a meal, which may help reduce the risk of diabetes and weight gain.
If you have dry beans on hand, soak them in filtered water overnight, drain, rinse then simmer for 45 minutes to an hour or until tender.
This recipe is part of my Sunday Meal Prep!
Make these flavorful black beans and leave your feedback below in the comment section.
Chop The Flavor Base Vegetables
I like using my food processor for this as it's quick and easy!
Add the chopped red onion, peeled and chopped carrot, peeled and lightly crushed garlic cloves, and washed cilantro leaves (+ stems) to the food processor and pulse or chop on low speed for a few seconds or until everything is finely chopped.
Cook The Vegetables and Add The Beans
Heat a large skillet over medium-high heat then add 2 tablespoons of olive oil.
Once the skillet is hot, add the flavor base vegetables and sauté for 3-4 minutes.
Lower the heat to medium-low and add the salt, sazón and adobo spices and stir to combine.
Because nobody likes dry beans, add 1/2 cup of water to the skillet and with your wooden spatula, scrape any bits that are stuck to the bottom of the skillet. Those bits are flavor that you want to incorporate back into the sauce.
Next, open up two cans of black beans, add them to a fine mesh strainer and rinse with cold water until the water runs clear. This will get rid of any excess sodium that was in the can.
Add the rinsed beans to the skillet with the softened vegetables and stir to combine.
Cover the skillet and lower the heat to low. Since the beans are already fully cooked you just want to heat them through for 5-7 minutes.
After the beans are heated through, move the skillet off heat and allow to cool slightly before serving or storing in your glass container.
These beans can be stored in the refrigerator for up to 5 days.