Fantastic photo by Melissa Gallup

These simple black beans are just delicious! They are the perfect backdrop to a taco or burrito, or on a southwest salad, or just a delicious side dish. In fact, we’ve had these three times in the past week, and I’m beginning to be a big believer in having some beans in the fridge at all times since they are the perfect thing when you’re incredibly hungry. I used these as well for my Cinco de Mayo menu.

As I came to write down the recipe, I realized that you will have to pardon the approximations below. I know I’ll have to do specific measurements next time I make these, but it’s just more fun to throw the seasonings in the pan! Also, did you know that you don’t need to presoak black beans? If you have a little time, just throw them in a pot with 1″ water covering them, add a bay leaf and a pinch of baking soda (it preserves their color a bit), bring to a boil and then simmer for about an hour with a lid partially covering the pot. So much more efficient and cost-effective than canned (even though I sometimes still don’t get around to doing it!).

Also, note the maybe-unconventional suggestion of using the canning liquid from the canned beans. I took this idea from the book The Food Lab where the author suggests that using this liquid increases the flavor in your dishes exponentially (okay, maybe he didn’t exactly say “exponentially,” but something like that). I’ve been really pleased with the results, even though I am fully aware that this liquid looks a little like something we should not ingest. If you’re uncomfortable with the idea, feel free to use chicken broth or just water, but you may be as much of a fan of this idea as I am!

Cumin-Infused Black Beans

2 T. vegetable oil
1 onion, diced small
2 cloves of garlic, minced
3 c. cooked black beans, either from dried (see note above and reserve 1 c. cooking liquid) or from 2 cans, with canning liquid
3 generous dashes oregano
2 dashes cumin
1 dash coriander
salt and black pepper to taste (but be generous with your salt! Depending on the beans you use, start with 1/2-1 t. but you may need more!)
1/2 c. cilantro, stems removed and chopped and juice for one lime, if desired, to finish

Heat a 2-3 quart pot over medium to medium-high heat. When hot, add the oil, wait for a minute, then add the onions and sauté until translucent, about 6 minutes. Add the garlic and sauté until you can smell it, about 30 seconds, and then add the herbs, sautéing again for about 30 seconds.

Add the black beans to the pan, with the packing liquid if canned, or 1 c. cooking liquid (or water) if you cooked them from dried, and bring to a boil. Turn the pan down to a simmer and cook for about 15 minutes, to allow the flavors to meld, adding a little more water if necessary to give them a bit of a sauce. Serve with your favorite tacos, or just simply with rice or on top of some greens, chopping some cilantro and adding it to the top, along with a few squirts of lime, if desired.