Zesty Cilantro Lime Black Beans
I remember the first time I made these beans on a Tuesday night when the fridge was looking particularly empty. I had a few cans of black beans and a handful of cilantro that was about to wilt, so I improvised. The result was so much better than any plain canned beans I’d ever served, and it has since become a staple in my kitchen for any Mexican-inspired meal.
What makes this recipe work is the way the lime juice cuts through the earthiness of the black beans. I used to just dump the beans in a pot, but I've learned that sautéing the aromatics—the garlic and onion—first makes a massive difference in the depth of the flavor. If you're sensitive to heat, you can easily swap the jalapeño for a mild bell pepper, but I personally love the little kick it provides. It's a simple, reliable side dish that takes almost no effort but makes a taco night feel complete.
Frequently asked questions
＋ − Can I use dried black beans instead of canned?
Yes, but you will need to soak and cook them separately first. The canned version is much faster for a weeknight meal.
＋ − How long do these leftovers keep?
Store them in an airtight container in the refrigerator for up to four days.
Zesty Cilantro Lime Black Beans
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat.
- 2
Add the diced onion and jalapeño to the pan and cook for 5 minutes until softened.
- 3
Stir in the minced garlic and cumin, cooking for 1 minute until fragrant.
- 4
Pour in the drained black beans and stir well to coat them in the aromatics.
- 5
Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- 6
Remove the pan from the heat.
- 7
Stir in the fresh cilantro and lime juice just before serving.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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