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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

John’s Black Beans

(An alternate version of this is made by frying a slice of chopped bacon first and using the bacon fat instead of olive oil to saute the onion & garlic. Bacon remains in beans.)

2 or 3 T. olive oil

1 sm. onion, diced

1 huge clove of garlic, minced

1 lg. can black beans, drained (Goya’s is 1 lb. 13 oz.)

chicken stock or water

juice of 1/2 lime (if it’s not too juicy you can use the whole thing)

1/2 t. salt

1/4 t. pepper

1/4 t. cumin

pinch of oregano (mexican oregano if you’ve got it)


**Note: please adjust spices according to taste – I make it slightly different each time because I don’t usually measure out the spices….


Heat olive oil in a small to medium pot and brown onion until translucent in middle & dark around edges. Add minced garlic and brown for one minute.

Add drained beans to pot and add stock or water. I usually add enough liquid so that the beans are not completely covered but the liquid is about even with the beans on the side of the pot and some liquid is showing through the middle. Add lime juice & spices.

Allow beans to simmer, adding water or stock as necessary for at least 1/2 hour and really, as long as you’d like. The longer they cook the mushier they get, which is not a bad thing.


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