Black beans are a quintessential Hispanic side dish that is so simple to make and takes your house down to South Florida with amazing flavor.
Now, if you’ve been a recurring visitor (in which case, whoo hoo!) you know that I am a Southern Belle, never living above the Mason-Dixon, though visiting past it regularly.
It doesn’t mean I’ve always lived in the ‘Southern’ states.
Miami is below the Mason-Dixon, but it’s another world entirely.
I grew up in Miami for about ten years, I have to say it was basically living in another country compared to the rest of the States, especially food wise. Chicken, beans and rice was the go-to dinner if you can’t think of anything else, Publix makes flan in-house, even at my old job we had cafe con leche on constant flow throughout the day and night to stay awake, and arroz con pollo was served as school lunch.
So I know my way around some black beans and rice, honey. But I cannot, for the life of me, make them look very attractive. It’s black beans, onions and bell peppers. When I know more about food photography, I will come back to these photos. My husband, Brian is sure y’all really don’t notice.
Black beans has to be one of the easiest recipes ever, and if you want your house to smell like you have an abuela in the kitchen, put on a pot of these and your whole house will smell like all of my friends’ mom’s houses.
I made this and photographed it with this Cilantro Lime Rice recipe. It’s a Chipotle copycat, and it’s so good!
You’ll be so surprised at how easy these beans are to make, and how delicious they are. They transport me and my house back to Miami every time.
- 1 tbsp vegetable oil
- 2 cans 15.5 oz each black beans, one drained
- 2 cloves garlic minced
- 1/2 large yellow onion sliced
- 1 bell pepper sliced
- 1/4 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lime
Set a pot on medium heat and pour in vegetable oil. Saute bell pepper and onion slices to gain a little color, about 3 minutes Add garlic and let cook briefly, maybe ten seconds, then dump in beans with one can's liquid.
Add cumin and stir, then raise heat to medium high. Allow to come to a simmer, then take the heat to low and cook for thirty minutes. Don't let the liquid run out (it shouldn't be hot enough to boil)
After thirty minutes kitchen should be very fragrant, add salt and pepper to taste and the lime juice.
Serve with white rice or cilantro lime rice.