Best Ever Black Beans

Easy to make amazing black beans, the best black beans ever.

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The best ever black beans, a simple 6 ingredient recipe for taking canned black beans and making them way better.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Mexican

Keyword: bean dip, best ever black beans, black bean dip, black beans, refried black beans

Servings:

Calories: 17kcal

Author: Rachael

Equipment

Medium Saucepan
Stick blender (optional)

Ingredients

1 Tbs Olive Oil
1 small onion finely chopped
2 cloves garlic minced
1 Tbs chicken bullion or 2 cubes
10 ounces Rotel diced tomatoes and green chilies 1 can, 10 ounces
45 ounces Black Beans 3 cans, 15 ounces each, drained and rinsed
Salt and pepper to taste

Instructions

In a medium saucepan, heat a little oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 5 minutes. Add bullion in at this point.
Add a can of Rotel diced tomatoes and green chilies to the saucepan. Stir to combine.
Add 2 cans of drained and rinsed black beans and season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally.
Optional: Take a stick blender and blend the beans until smooth. This will thicken the sauce and give the beans a rich, creamy texture.
Then add the remaining can of beans, and cook everything for an additional 5 minutes. Note: If you are not going to blend some of the beans, add all the beans at the same time.
Serve the black beans hot as a side dish, chip dip, or use them as a filling for tacos, burritos, or quesadillas.

Notes

Notes: I like to blend 2/3 of the beans to make a creamy, refried bean type of texture, which is great for chip dip, inside tacos, burritos, etc. It also means the tomatoes, onions, etc. all blend up, and kids can't see them, so they are more likely to eat the beans. But you can blend fewer, or none at all and it will still taste amazing.

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