Quick Seasoned Black Beans with Jalapeño and Cumin
Simple stovetop black beans with sautéed jalapeño, garlic, and warm cumin. Ready in under 10 minutes, these beans make an excellent side dish for Mexican meals, taco nights, or as a protein-rich base for bowls. The undrained bean liquid creates a flavorful sauce while fresh jalapeño adds just the right amount of heat.
Ingredients
Instructions
- 1
Remove stem from jalapeño and cut in half lengthwise
- 2
Scrape out seeds with spoon, leaving a few for heat if desired, then finely dice
- 3
Mince the garlic
- 4
Add jalapeño, garlic, oil and cumin to small saucepan
- 5
Sauté over medium heat for about one minute
- 6
Add undrained beans and bring to simmer over medium heat
- 7
Heat through, taste and season with salt if needed
- 8
Serve hot
Tips
Keep some jalapeño seeds for extra heat or remove all for milder beans
Don't drain the beans - the liquid creates a flavorful sauce
Taste and adjust salt at the end since canned beans vary in sodium
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 1-2 days ahead and reheated
Serve hot as side dish or over rice
Common Mistakes
Don't drain beans to avoid losing flavorful liquid
Don't overcook jalapeño to prevent bitterness
Substitutions
similar heat level
FAQ
Can I use dried beans instead of canned?
Yes, cook 1 cup dried beans until tender first, then use with some cooking liquid in place of canned beans.
How long will these beans keep?
Store in refrigerator up to 4 days or freeze up to 3 months in airtight containers.
Can I make these spicier?
Keep more jalapeño seeds, add a pinch of cayenne, or use a hotter pepper like serrano.