15-Minute Creamy Mexican Black Beans

By Sprig Originals ✓ · cooked up in Sprig

Canned black beans turned into something that tastes like it simmered all afternoon: onion and garlic sweated in oil until sweet, bloomed cumin and oregano, then a partial mash that thickens the pot into a glossy, creamy side. Finished with lime and cilantro, it's the bean side you actually want next to tacos, rice, eggs or grilled chicken.

Ingredients

• 2 14.5-ounce cans black beans
• 2 tablespoons neutral oil, lard, or bacon fat
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)

• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon smoked paprika or chili powder
• 1 bay leaf
• 3/4 cup water or low-sodium chicken or vegetable broth
• 3/4 teaspoon kosher salt, plus more to taste
• 2 teaspoons fresh lime juice

• 2 tablespoons chopped fresh cilantro
• 1/4 cup crumbled queso fresco or cotija (optional)
• Lime wedges, for serving

Instructions

1. Open the cans of black beans and pour them into a bowl WITHOUT draining — the starchy liquid is what makes these creamy. Set aside.
2. Heat the oil in a 3-quart saucepan or medium skillet over medium heat until it shimmers, about 1 minute. Add the onion and a pinch of salt and cook, stirring often, for 5 to 6 minutes, until soft, translucent, and just starting to turn golden at the edges.
3. Add the garlic and jalapeño and cook for 45 seconds, stirring constantly, until fragrant but not browned.
4. Push the aromatics to one side and add the cumin, oregano, and smoked paprika directly to the hot oil. Toast for 30 seconds, stirring, until the spices smell nutty and darken slightly — this is the step that fakes hours of simmering.
5. Pour in the beans with their liquid, add the water or broth, the bay leaf, and 3/4 teaspoon salt. Scrape the bottom of the pan to lift any browned bits.
6. Bring to a lively simmer, then reduce the heat to medium-low and cook uncovered for 8 to 10 minutes, stirring every couple of minutes, until the liquid has reduced and thickened enough to coat a spoon.
7. Discard the bay leaf. Using a potato masher or the back of a wooden spoon, mash about one-third of the beans right in the pot, then stir. The crushed beans dissolve into the liquid and turn it into a creamy sauce while the rest stay whole.
8. If the beans look tight, splash in 2 to 4 tablespoons more water; if loose, simmer 2 minutes more. Aim for the texture of loose refried beans that slowly fills in when you drag a spoon through.
9. Off the heat, stir in the lime juice and taste carefully — add salt in 1/4-teaspoon increments until the bean flavor snaps into focus. Stir in the cilantro.
10. Serve warm, topped with crumbled queso fresco and extra cilantro, with lime wedges alongside.

Chef's tips

Nutrition (per serving, estimated)

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