Black Beans

Black beans add flavor, texture, sauciness, and nutrients to almost any meal. For Meatless Mondays, serve with rice and roasted veggies. On this day, we paired this recipe with our Mojito Lime Chicken, brown rice, and fresh avocado. On other days, we enjoy it in burritos, quesadillas, or pretty much any other protein. Use any leftovers by pairing them with scrambled or fried eggs and crispy potatoes for breakfast. You’ll love this recipe because it is quick, simple, delicious, and perfect for weekly meal prepping. We make black beans often because it’s the only bean my husband likes, but this recipe also works well with pinto beans.

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8 Servings | Prep time: 5 mins | Cook time: 20-25 mins

INGREDIENTS

• 2 cans black beans

• 3 cups water

• 4 tbsp olive oil or avocado oil 

• 4-6 cloves fresh garlic, minced

• 1/2 onion

• 1/2 green bell pepper or poblano pepper

• 1/2 tbsp dried thyme (or 6 sprigs fresh thyme)

• 1 tbsp Better than Bouillon base, Seasoned Vegetable, or Roast Chicken flavor (Use the vegetable flavor for a plant-based or vegetarian diet.)

• Salt and pepper to taste (optional)

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INSTRUCTIONS

1. Open and drain black beans to remove excess liquid. 

2. Heat oil in a medium saucepan on medium heat. Sauté garlic, onion, bell pepper, or poblano pepper, and thyme until onions become soft and translucent. 

3. Add bouillon base and mix to evenly coat the sautéed veggies. 

4. Add black beans and water, and mix well. Simmer to reduce water and further soften beans for 20-25 minutes or until it reaches your desired consistency. Sir every 5 minutes. Be sure to scrape the sides and bottom of the pot to incorporate the beans and sauce that may stick.

If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons