If you want something done right, do it yourself

Who doesn’t like beans? Me. I don’t like many beans. Until relatively recently, I didn’t like any of them at all.

I used to be a picky eater. Just in general. During college I began to try to figure out how to like some of the foods that people seem to love in spite of what I once considered their total heinousness. This list also included fish — which I figured out — and olives, which are still a revolting mystery.

At first, I forced myself to tolerate baked beans, then black beans. Then I took control. Now I know how to make black beans that are so delicious, they make me forget what black beans used to taste like (i.e. unjust punishment, dirt).

Delicious Black Beans
Serves 4–6

  • 2 cans black beans, drained
  • 1 cup low sodium chicken broth
  • 1 jalapeno pepper (sliced from the jar is okay, but fresh is better), diced
  • 1 fresh tomato*, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, diced
  • 1 tbsp olive oil
  • 1 tsp saffron
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tsp cilantro
  • 1/2 tsp cinnamon

*You can substitute a big scoop of salsa if you have some in the fridge and you’re in a hurry.

  1. Heat the oil over medium-high heat in a medium-sized saucepan. Add the onions and saute for about 3 minutes.
  2. Reduce heat to medium. Add garlic and jalapeno and saute, stirring near-constantly, for another 5 minutes or until onions are translucent. Be careful not to brown the garlic. You may need to further reduce the heat to prevent this from happening, depending on your stove.
  3. Stir in both cans of beans, the chicken broth, the tomato, and all the spices.
  4. Bring to a light boil, then immediately reduce heat to medium and simmer uncovered for about 15 minutes.
  5. Serve with something awesome, like yellow rice and Bananafish.