Smoky, Saucey Black Beans

By • January 8, 2014 0 Comments

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Smoky, Saucey Black Beans

Author Notes: I've been making some version of this dish ever since I moved out of the college dorms and into real world apartments. It's comfort food at its finest - simple, rich, and filling. Cooking tomatoes down with cumin, smoked paprika, and chili powder give the beans a smokey and slightly sweet flavor .Allison


Serves 4

  • 4 tablespoons butter, unsalted
  • 3-4 cloves garlic, minced
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 4-5 plum tomatoes, roughly chopped
  • 1 28-ounce can of black beans, undrained
  • salt and pepper to taste
  • Handful of chopped cilantro (optional for serving)
  1. In a large skillet, heat butter over medium heat. When the butter foams, add in the garlic and cook until lightly golden.
  2. Add cumin, chili powder, and smoked paprika to the garlic and cook for two minutes.
  3. Add tomatoes to the skillet and increase heat to medium-high. Cook tomatoes until they're soft and can be easily smooshed with the back of a wooden spoon, about 15 minutes.
  4. Add the black beans along with a a few pinches of salt and a few grinds of pepper.
  5. Bring to a boil and then decrease heat to a low simmer. Simmer for 15-20 minutes uncovered, or until the sauce thickens up to your liking.
  6. Spoon into bowls and garnish with cilantro, if using. Topping it off with a fried egg isn't a bad idea either.

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