Southwestern Black Beans

This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.
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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 servings
  • Nutrition Info
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2 teaspoons peanut oil

1 small jalapeno pepper with some seeds, minced

1 large clove garlic, minced

One 15-ounce can black beans, rinsed and strained

1/2 teaspoon finely chopped fresh oregano

Kosher salt

2 teaspoons to 1 tablespoon fresh lime juice

2 tablespoons roughly chopped fresh cilantro

Zest of 1/2 lime, optional


  1. Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

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