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Shot of white dish with cooked black beans, a pork chop garnished with slices of small peppers, and a small scoop of white rice garnished with cilantro.

Easiest Black Beans

Easiest Black Beans

Black beans seasoned with savory cumin, chili powder, sweet brown sugar and tangy vinegar.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 1 hour 30 minutes
Course Sides
Cuisine Cuban, Mexican, South American, Southwestern
Servings 12 Servings

Ingredients
  

  • 2 cups dry black beans, sorted and rinsed
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped or ½ teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon chili powder
  • 2 teaspoons brown sugar
  • 2 tablespoons vinegar

Instructions
 

  • Place beans in a pot and cover with water. Soak overnight.
  • When ready to cook, drain the beans and rinse with cold water.
  • Place the beans back in the pot with 5 cups of fresh water.
  • Bring to a boil over high heat.
  • Once boiling, reduce heat to a simmer.
  • Add salt, cover, and cook for 30 minutes. Skim off foam as needed.
  • Stir in the onion. Cover and simmer another 30 minutes.
  • Add garlic, cumin, oregano, and chili powder.
  • Simmer uncovered for 30 minutes, stirring occasionally. Skim off foam as needed.
  • Stir in brown sugar and vinegar.
  • Taste and add additional seasoning, if desired. Serve over rice or use in wraps.

Notes

Change it Up
  • Add ¼ to ½ teaspoon red pepper flakes while cooking to add heat or after cooking to add flavor.
  • Garnish with chopped onions or cilantro, lime juice, diced avocado, and/or plain nonfat Greek yogurt.

Nutrition

Calories: 115calCarbohydrates: 22gProtein: 7gFat: 0.5gSaturated Fat: 0gCholesterol: 0mgSodium: 106mg
Keyword Easy, Meatless, Potluck, Vegan, Vegetarian