There’s something so comforting about stewed beans. They’re warming, savory, and sustaining. This recipe for stewed black beans is simple, yet provides all the coziness that a more time-consuming recipe would.
And though these beans are great as is, they also pair well with eggs, salsa (like this tomatillo salsa verde), pickled produce, and herbs for stellar breakfast bowls! Alternatively, they are fantastic with rice or in combination with proteins. Nonetheless, however you choose to eat your beans, I hope you enjoy!
(A huge thank you and shout out to our mailman Troy for incredibly fresh and beautiful eggs! They certainly know how to shine!)
Stewed Black Beans:
SERVES: 4-6
PREP TIME: 10-15 MIN
COOK TIME: 20-30 MINUTES
INGREDIENTS:
- 2 (15 oz.) cans low sodium black beans (entire contents, do not rinse)
- 2 tsp cumin
- 1+ Tbs bouillon
- 3 Tbs cilantro
- 2 tsp smoked paprika
- 1 tsp ground coriander seed
- 1/2 sweet onion, diced
METHOD:
- Bring a saucepan to medium-high heat. Add all the ingredients and stir, then bring to a boil.
- After, reduce heat to a low simmer, cover with a lid, and simmer for 20-30 mins.
- When ready, stir again and season to taste. Enjoy!
Fore more crave-worthy recipes to try or pair alongside, visit the Kitchen Journal.
