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Restaurant Style Black Beans

Restaurant style black beans that turn creamy and glossy by mashing a portion of the beans while keeping others whole. Simmered with onion, garlic, bay leaves, and cumin, then finished with bright lime juice and chopped cilantro.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

black beans
  • 3 can (15 oz) black beans drained and rinsed
olive oil
  • 3 tbsp olive oil
white onion
  • 1 white onion quartered
garlic
  • 6 clove garlic minced
bay leaves
  • 2 bay leaves
ground cumin
  • 1 tsp cumin
black pepper
  • 0.5 tsp black pepper
salt
  • 0.5 tsp salt
broth
  • 1 cup vegetable or chicken broth
cilantro
  • 0.25 cup cilantro chopped
lime juice
  • 1 lime juice to taste

Equipment

  • 1 large pot

Method
 

Sauté aromatics
  1. Heat the olive oil in a large pot over medium heat. Add the quartered onion and cook for 2 minutes, stirring occasionally until slightly softened.
  2. Add the minced garlic and cook for 1 minute until fragrant. Keep it moving so the garlic doesn’t brown.
Simmer for creamy texture
  1. Add the drained black beans, bay leaves, cumin, black pepper, salt, and broth to the pot. Bring everything to a simmer and bubble gently.
  2. Cook uncovered for 20 minutes, stirring occasionally. Watch for the beans to look glossy and the liquid to reduce slightly.
  3. Mash about 1/4 of the beans against the side of the pot to create a creamy consistency while keeping some beans whole. Stop when the mixture looks creamy but still has visible bean pieces.
Finish and serve
  1. Taste and adjust seasonings with lime juice. Add more as needed until the flavor pops.
  2. Remove the bay leaves and stir in the chopped cilantro. Serve hot with a bright green garnish on top.

Notes

Pro tip: mash the beans only after they’ve simmered so the starch thickens the broth into a glossy sauce without turning the whole pot into paste. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove with a splash of water or broth. Freezing is yes—freeze up to 3 months and thaw before reheating. For a dairy-free swap, this recipe is naturally dairy-free; for lower-sodium, use low-sodium broth and reduce the added salt.