Savory Cilantro Black Beans with Garlic and Cumin
These savory cilantro black beans are an easy way to turn a basic can of beans into a side dish packed with flavor. Onion and garlic create the foundation, while cumin and fresh cilantro give the beans a warm, slightly earthy finish.
Keeping the liquid from the can is important because it gives the beans time to simmer without drying out. As they cook, the liquid reduces and thickens into a flavorful sauce that coats every bean.
They’re a great addition to tacos, burrito bowls, grilled chicken, steak, smoked meats, or a plate of rice. They also work well as a simple weeknight side when you need something that comes together without much prep.
Finish the beans with another handful of chopped cilantro and some crumbled cotija cheese for extra freshness and a salty bite. If you like a little heat, sliced jalapeño or a dash of hot sauce fits right in.
Ingredients
- 1 tsp olive oil
- 0.5 cup chopped onion
- 3 cloves garlic, minced
- 1 (16-ounce) can black beans, undrained
- 0.25 cup chopped fresh cilantro
- 1 tsp ground cumin
- 0.5 tsp salt
- Additional chopped cilantro, for serving
- Crumbled cotija cheese, for serving, optional
Instructions
- Heat the olive oil in a small saucepan over medium heat.
- Add the chopped onion and minced garlic.
- Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften and the garlic becomes fragrant.
- Add the undrained black beans, cilantro, cumin, and salt.
- Stir until everything is evenly combined.
- Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally.
- If you prefer thicker beans, lightly mash a few beans against the side of the saucepan during the last few minutes of cooking.
- Taste and adjust the salt, cumin, or cilantro as needed.
- Serve hot with additional chopped cilantro and crumbled cotija cheese, if desired.
Serving Ideas
These beans are especially good alongside smoked chicken, pulled pork, grilled steak, fajitas, tacos, enchiladas, or Mexican-style rice. For a quick bowl, spoon them over rice and add avocado, cotija, fresh lime, and your favorite hot sauce.