Ingredients
Main Ingredients
- 1 (15-ounce) can black beans, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt, plus additional to taste
- Freshly ground black pepper, to taste
Optional Add-ins
- Salsa (to taste)
- Lime juice (to taste)
- Hot sauce or chipotle chile pepper powder (for heat, to taste)
- Fresh minced cilantro (to taste)
- Sour cream (for serving, optional)
Instructions
- Combine Beans and Seasonings: Pour the entire can of black beans, including the liquid, into a small (1-quart) saucepan. Stir in chili powder, cumin, garlic powder, onion powder, dried oregano, salt, and freshly ground black pepper until evenly mixed.
- Heat the Beans: Place the saucepan over low to medium-low heat. Warm the beans gently, stirring frequently to prevent sticking and ensure the spices infuse well. Continue heating for 5 to 10 minutes until the beans are heated through.
- Adjust Seasonings: Taste the beans and add additional salt or pepper if needed. Incorporate any optional add-ins such as salsa, lime juice, hot sauce, chipotle powder, or fresh cilantro according to your preference.
- Serve: Use a slotted spoon to serve the seasoned black beans hot, optionally topped with a dollop of sour cream if desired.
Notes
- Start with low-sodium canned beans to better control the saltiness of the dish.
- If beans start sticking to the bottom of the saucepan, reduce the heat to prevent burning.
- For deeper flavor, cover and simmer over low heat for longer than 10 minutes, stirring frequently.
- This recipe can easily be doubled, tripled, or quadrupled—just use a larger pot or skillet.
- Store leftovers in a tightly covered container in the refrigerator for up to 5 days.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
