15ounces(425g) canned black beansdrained, rinsed and unseasoned
1clovegarlicminced
½teaspoonground cumin
½teaspoondried oregano
½teaspoononion saltor to taste
¼teaspoonground coriander
¼teaspoonsmoked paprika
2tomatoesfinely diced
½cup(118ml) water
Instructions
Stovetop Method
Add the drained canned beans into a saucepan.
Then add garlic, ground cumin, smoked paprika, onion salt, and dried oregano, followed by the diced tomatoes and water, and stir.
Bring to a simmer and cook for 5 minutes. Please note firmer beans will need a bit more cook time and more water.
Taste for seasoning, adding salt or sprinkling with salt (and pepper) as desired before serving.
Microwave Method
Add contents from your drained can into a microwave-safe bowl, pour in a half cup of water, and mix.
Cover and cook for about 2 minutes.
Uncover, add in desired seasonings, mix again, place the lid back on, and cook for another 2-3 minutes until beans are warmed through.
Video
Notes
Please do make sure to rinse the beans well before adding to the pot. Wash off all the gooey bean stuff that will be in the bottom of the can.
You can mash some of the beans with a potato masher to thicken the final result.
Scale up the recipe - For easier weeknight, double or triple the recipe (for all the ingredients)
Please do use smoked paprika, as that gives it depth and extra smoky flavor.
If you prefer more soupy beans, then you need to add more cooking liquid. Note that you may need to add extra salt and spices.
Cover the pot while cooking, so that the liquid does not evaporate and the beans cook evenly.
If your canned beans are too firm, then add at least 1 can of water and simmer for at least 30 - 45 minutes. You will need to keep an eye on the water and add more as needed so that it does not dry out. Longer cooked beans are great for making refried beans.
Storage - keep in an airtight container inside the fridge for 4 days.
There are 0 WW Blue Plan SmartPoints in one serving of this.