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Restaurant Style Black Beans

Restaurant style black beans with a creamy, glossy texture from partial mashing and a quick simmer with cumin and bay leaves. Finished with fresh cilantro and a squeeze of lime for bright Mexican flavor.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Black beans
  • 3 can (15 oz) black beans drained and rinsed
  • 3 tbsp olive oil
  • 1 white onion quartered
  • 6 clove 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
  • lime juice to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large Dutch oven over medium heat. Add quartered onion and cook for 2 minutes, then add minced garlic and cook for 1 minute until fragrant, stirring so it doesn’t brown.
Simmer the beans
  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, until the beans look glossy and flavorful.
Mash for creaminess and finish
  1. Mash about 1/4 of the beans against the side of the pot to create a creamy consistency while keeping some beans whole. Taste and adjust seasonings with lime juice, then remove bay leaves.
Serve
  1. Stir in chopped cilantro and keep the beans hot in the pot. Serve immediately so the cilantro garnish stays bright and visible.

Notes

For the creamiest texture, mash while the beans are simmering so the starchy liquid emulsifies; use a potato masher or the back of a spoon. Store leftovers in the refrigerator up to 4 days; reheat with a splash of broth if thickened. Freezing is yes (up to 3 months), though cilantro flavor may mellow—add fresh squeeze of lime after reheating. For a dairy-free option, keep it as written; if you want a lower-sodium version, use reduced-sodium broth and adjust salt at the end.