Mexican Black Beans

Mexican Black Beans

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Vicki Butts (lazyme)


We love these beans. From The Weight Watchers Complete Cookbook & Program Basics.

I also have this recipe posted on another site and it has been very well received with over 50 5-star reviews. :)


★★★★★ 3 votes

10 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 4 clove
    garlic, finely chopped
  • 1 large
    jalapeno, seeded and chopped
  • 1/2 tsp
    ground cumin
  • 2 15-oz can(s)
    black beans, rinsed and drained
  • 1 14-oz can(s)
    chicken broth
  • ·
    fresh lime juice
  • ·
    fresh cilantro, chopped
  • 1 c
    monterey jack cheese

How to Make Mexican Black Beans


  1. Heat oil in heavy large saucepan over medium-high heat.
  2. Add garlic, chili and cumin and saute 30 seconds.
  3. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
  4. Continue boiling until thick, stirring frequently, about 10 minutes. (I cook mine longer - about 30 minutes).
  5. Season to taste with lime juice, salt and pepper.
  6. Add monterey pepper jack cheese on top and microwave for 2 minutes on high to melt cheese.
  7. Transfer to bowl. Sprinkle with cilantro and serve.

Printable Recipe Card

About Mexican Black Beans

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy

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