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.

Kristina Ackerman

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.

  • Thanks, thats very useful stuff to know! I admit I’m a bit hopeless in the kitchen, but I’m trying my best to learn. Admitting iis the first step right!? I promised to cook something for my wife this weekend for the first time – very exciting! I found some simple recipe at this site, seems to be designed exactly with people like me in mind, which is perfect! Anyway, thanks for your tips, I’ll be sure to bookmark this site to read more.

    • Cool, Joe! How’d your cooking expedition turn out?

  • EngineerMom

    I happen to love black beans, and this is one of the ways I prepare them fairly often, only with the salsa substitution! Another way is to drain the beans and cook them with chili powder, cumin, a little coriander, and butter (2 T per can of beans, roughly). Then mash, and voila – homemade black bean “refried” beans.

    So glad to hear you came around to black beans. ;-)

    • Nice! I haven’t quite worked up to mashed-up beans or refried beans yet, but your seasonings sound lovely. I often drain and rinse my beans as well, and then they don’t turn out as salty.

  • Njicki

    Making this recipe for the third time tonight– it’s seriously the most flavorful version of black beans ‘n rice I’ve ever had! YUM