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Black Beans a la Olla

Black Beans a la Olla

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
kimmers

kimmers

Fresh herbs gives a hot Spanish flair to this black bean dish. It's a favorite from my Argentine boyfriend. This is traditionally served over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
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Reviews

naples34102
43

naples34102

8/31/2009

Mindful of hubs' sensitive innards, I left out the cayenne but this sure wasn't short on flavor! I added salt, used less cilantro (we're just beginning to like this stuff and didn't want to push it!) and more fresh, red-ripe tomatoes and simmered it a little longer than directed to really meld and bring out the flavors in that wonderful sauce. Just delicious!

Jenny
33

Jenny

3/18/2009

This was a great dish, but I wish I had let it simmer longer. If I made it again, I might even let it sit in the crock pot for a few hours on low. It was great over rice, spicy but the perfect amount. I also used it as a filling in burritoes with cheese.

STEVELICH
23

STEVELICH

10/6/2009

This was a great flavorful recipe. I took the other reviews advice and let it simmer longer. I served it over rice the first night, and used the rice/leftovers + cheese for vegetarian burritos the second night. When I make this again I will use two cans of black beans.

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