Everything my mom makes is delicious. That is a fact. Even her black beans are incredible…and they are just beans! I’m a little ashamed I’m starting with spicy black beans when I haven’t featured any of her other “famous” meals yet, but I suppose I can just ease you into her magical cooking skills.
The most difficult part of this recipe was trying to take a good picture for you guys! Beans aren’t the most photogenic of foods. So if you aren’t taking any pictures, you are in the clear. That’s a hint—don’t take any pictures…
These beans are great as a side dish or smack dab in tacos!
The beans need to thicken so at first they may look soupy and gross. Don’t worry! Patience, friends.
Spicy Black Beans
Adapted from Chef Mom
3 15 oz cans black beans
1 1/2 cup vegetable broth (or chicken)
2 limes, juiced
2 Tbsp tomato paste
2 tsp cumin
1/2 tsp cayenne
1 jalapeño, seedless, diced
2 Tbsp fresh cilantro
Combine ingredients in a pot and simmer for roughly 1 hour. The tomato paste acts as a thickening agent. The beans will be ready when they are less soupy. It may take less than 1 hour.
I will give you my mom’s address later so you can thank her for tastier black beans than the ones straight out of a can.