Go Back

Restaurant Style Black Beans

Restaurant style black beans made in one pot for creamy, glossy texture with subtle spice and visible cilantro garnish. Drain-rinse the beans, simmer in broth, then mash a small portion for that signature thick finish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large pot

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat. Add quartered onion and cook for 2 minutes, stirring occasionally until slightly softened and glossy.
  2. Add minced garlic to the pot. Cook for 1 minute until fragrant, keeping it from browning.
Simmer to creamy
  1. Add drained black beans, bay leaves, cumin, black pepper, salt, and broth to the pot. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
  2. Mash about 1/4 of the beans against the side of the pot. Let it mingle back into the sauce for a creamy consistency while keeping some beans whole.
Finish and serve
  1. Taste the beans and adjust seasonings with lime juice. Stir until the flavor is bright and balanced.
  2. Remove bay leaves from the pot. Stir in cilantro and serve hot.

Notes

Pro tip: when you mash, stop as soon as the pot looks slightly thick and creamy—too much mashing can make the beans gummy. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove with a splash of broth. Freezer: yes, freeze up to 3 months and thaw in the fridge before reheating. For a dairy-free swap, use vegetable broth (instead of chicken broth) to keep it vegetarian.