The World’s Best Black Beans

You might think that’s a bit of an exaggeration and it might be, but they also might be the best black beans you’ve ever tasted. This recipe has been tweaked and adjusted with additions of this and that over the years but I always end up coming back to my tried and true, original recipe. Friends and family request that I bring this dish to every gathering so I think that is a pretty good review. And it’s easy too; always a huge plus. Enjoy!


  • Three or four cans of black beans (yes I use canned beans, why soak and pick through beans when the work is done for you? I do get the low sodium, not seasoned variety in whatever brand is on sale.)
  • One can of Rotel diced tomatoes with green chilis (even the mild is a touch spicy so if you are cooking for sensitive palettes, keep that in mind)
  • One small can chopped green chilis
  • One medium onion, preferably sweet, diced rather small
  • Up to six large cloves of garlic, diced very small
  • Chopped fresh cilantro
  • Fresh lime
  • Worcesteshire Sauce
  • Dash of cayenne pepper
  • Salt & pepper to taste
  • (Optional: sour cream, hot sauce, chopped fresh sweet onions, lime wedges)


  • Sweat diced onion & garlic in extra virgin olive oil (or Canola oil if you prefer) in a saute pan over medium to medium-high heat until transparent.
  • Season with desired amount of salt & pepper
  • Add can of Rotel tomatoes, chopped green chilis and black beans (2 cans drained, 1 or 2 cans undrained)
  • Stir together and bring to a boil.
  • Reduce to simmer, add worcesteshire sauce, dash of cayenne and additional salt & pepper if needed. Cover and leave to simmer a minimum of 30 minutes.
  • Remove cover, still and taste. Make any desired seasoning adjustments.
  • Once you are satisfied with the taste, using a stick blender, blend a portion of the beans. I prefer mine to have lots of whole beans. This will thicken the sauce without adding flour.
  • Remove from heat and add chopped fresh cilantro* and squeeze of lime juice.
  • Serve with rice. I prefer yellow but again, that is a personal preference.

*A couple of things to note: Do not add fresh herbs until you remove the beans from the heat or they will turn bitter. To make soup, add chicken stock and blend the beans until the soup is a smooth consistency. Sour cream, hot sauce, lime juice, chopped fresh onions and tortilla strips make great accompaniments to this dish.

2 Responses to “The World’s Best Black Beans”
  1. Terry Watson says:

    Well said… Great information, keep up the great work!

  2. gr8flnancy says:

    I have to agree…these are the world’s best black beans!

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