• Cooking Time:
  • Servings:
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  • Olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 tbsp. tomato paste
  • 1 bay leaf
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/4 tsp. chili powder
  • 1/2 cup chicken broth
  • squeeze of fresh lime juice


  • Heat EVOO in a skillet and add onions. Cook until tender. Add garlic and tomato paste and cook about 30 seconds to a minute. Add half the beans. Mash beans with a potato masher or other device.
  • Add remaining beans, chicken broth, bay leaf, cumin, chili powder and oregano. Simmer 15 minutes. Squeeze fresh lime juice over the top.


When I was younger, I absolutely hated beans--or so I thought. The problem was every Tex-Mex restaurant I went to served refried beans. I still don't like refried beans but I have grown to love pretty much every other kind. This is one of my favorite ways to prepare black beans.

Categories: Beans  Dinner  Side Dish 
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