This simple black bean side dish is loaded with garlic and jalapeno flavors and works well with ANY Mexican or Cuban meal.
The optional toppings of bell peppers, whole kernel corn, cilantro and queso fresco cheese adds a special addition to this satisfying dish. It’s also a great topping to use on Mexican-style salads. After making this once, you’ll continually keep a can of black beans in your cupboard for a quick and easy side to any dish.
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This simple black bean side dish is loaded with garlic and jalapeno flavors and works well with ANY Mexican or Cuban meal. The optional toppings of bell peppers, whole kernel corn, cilantro and queso fresco cheese adds a special addition to this satisfying dish. It's also a great topping to use on Mexican-style salads. After making this once, you’ll continually keep a can of black beans in your cupboard for a quick and easy side to any dish.
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
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Ingredients
Main Ingredients:
- 1 (15 oz.) can pinto or black beans, drained and rinsed
- 1 tablespoon minced garlic
- 1/3 cup onions, chopped
- 1/4 jalapeño, finely chopped (optional) (substitute with chili powder or cayenne pepper)
- pinch Himalayan pink salt
Optional Additions:
- 1/3 cup bell peppers, chopped
- 1/4 cup whole kernel corn
- 1 & 1/2 tablespoons fresh cilantro, finely chopped
- 1 & 1/2 tablespoons queso fresco cheese
Ingredients
Main Ingredients:
Optional Additions:
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Instructions
- In a medium saucepan, combine beans, garlic, onion, jalapeño (add bell peppers and corn if using them). Bring to a boil.
- Reduce heat to medium-low. Season with cilantro (if using) and salt. Simmer for 2 minutes and serve. Garnish with queso fresco.
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