Smokey Black Beans
Here’s a zesty side dish that can easily be modified to make it as spicy as you like. A cinch to prepare and a perfect side dish for Tex-Mex meals.
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish, Veggie Side-Dish
Cuisine Mexican
Servings 8
Calories 140 kcal


  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 cans (15.5-ounce) reduced-sodium black beans
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1/4 cup chopped fresh cilantro


  • Wipe off tops of cans. Drain and rinse beans.
  • Peel and mince garlic.
  • Heat oil in a medium saucepan over medium-low. Add garlic, paprika, and cumin; cook, stirring often, until fragrant, about 1 minute.
  • Add beans, 1/4 cup water and salt; cook until warmed through, 3 to 4 minutes.
  • Remove from heat; cover to keep warm. Just before serving, stir in juice and cilantro.


Smart Shopping Tips
  • Compare the nutrition facts labels on cans of vegetables and purchase low-sodium or low salt when available.
  • Store brands of canned and packaged foods will be cheaper than the nationally known brands.
  • Dry beans are cheaper than canned. Cooked beans can be frozen in recipe-ready portions for easy use later.
Cooking & Serving Tips:
  • Dried herbs are added at the beginning of cooking and fresh are added at the end. Try adding other fresh herbs such as parsley and chives.
  • Add other vegetables for color and texture, such as chopped red bell pepper or a grain like corn.
  • If you can’t find smoked paprika, you can use a drop or two of liquid smoke and regular paprika.
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