Cooking Black Beans
This standout recipe is inspired by the creamy and flavorful black beans served at South of Nick’s—you will be obsessed! I’ve perfected it to deliver the same restaurant-quality taste at home by pureeing a portion of the beans for ultra creaminess without mushiness and adept seasonings elevated with cilantro and lime juice. Best of all, this recipe can be made using dried beans or canned beans on your table in 20 minutes!
Ingredients
Instructions
Using a blender, puree 1 can of undrained black beans until smooth; set aside. Rinse and drain the other 3 cans.
Heat one tablespoon olive oil in a large saucepan over medium-high heat. Sauté the onions for 5-7 minutes, until softened. Add the garlic and spices and sauté for 30 seconds.
Stir in the beans, bean puree, and chicken broth.
Bring to a boil, then reduce to a gentle simmer for 8-10 minutes, stirring occasionally (it will seem like a LOT of liquid but it will reduce). Stir in the lime juice and optional cilantro.
Taste and add salt, cayenne, and/or lime juice as desired. The beans will thicken significantly upon standing, so add additional water to adjust to the desired consistency (we love them thick and creamy!).
