I love some good black beans. They are by far my favorite in the bean world. I almost always keep a batch cooked up in my fridge to go with tacos, eat on their own with rice, put in quesadillas, or serve up huevos rancheros style. They can also be made into fabulous black bean fried cakes for your vegetarian friends.
So what are huevos rancheros anyway? They are a traditional Mexican breakfast dish, translating to “rancher’s eggs”. They are usually a fried egg atop toasted tortillas with salsa. They are usually served with some kind of bean. Since fried eggs are one of my favorite things and these black beans are one of my favorite things, this is a killer combination in my mind at any time of day. This is a simple and healthy black bean recipe that can be a staple for you. Its uses are expansive and the flavors are the height of comfort. The ingredients are probably things you have sitting around your kitchen anyways. I always keep a few cans of black beans in my pantry, just in case. Feel free to change up the recipe to your flavors. Sometimes I add bacon, sometimes a dash of cumin and chili powder, or just some hot sauce. (If you are feeling particularly lazy, you can just heat up some Rotel and add the black beans.) But, this is a great base to work from. Get cooking!
- olive oil
- 1/2 onion, diced
- 1 jalapeño, diced
- 2 cloves garlic, diced
- 3 roma tomatoes, diced
- 2 cans black beans, drained and rinsed
- salt and pepper
- 2 Tablespoons cilantro, chopped
In a medium pan, drizzle some olive oil and heat over medium heat. Saute onion and jalapeno until soft and onions are translucent. Add garlic and cook until fragrant, about one minute. Then add tomatoes and cook until they start to break down. Once your base is formed, add the black beans. Turn heat to low and let all the flavors blend for 10-15 minutes. Season with salt and pepper. (Wait until the end to salt, in case the canned beans are saltier than expected.) Top with cilantro before serving.
Photographs by Jessica Yager