This is a highly-modified version of the black beans that Braulio used to make for Mickey’s brunch when he had time. Being the frugal Mexican that he is, he would use dried beans, soaked overnight, and twice-cooked them; his were also vegan. I use canned beans and chicken broth. Those are the biggest differences between his and mine.

I don’t have a long, drawn out post to make about these. But, I do miss my friend since he moved to Beloit to help take care of his mother-in-law.

Beans sharing the spotlight with a bunch of other good eats.
Huevos Rancheros featuring these delicious beans.

Almost Braulio’s Black Beans

The tastiest black beans that I know how to make. Use them as a side with breakfast eggs, inside a burrito, or by themselves for lunch. I won't judge.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, Side Dish
Cuisine: Mexican
Servings: 3

Ingredients

  • 1 14.5 oz. can black beans rinsed
  • 1 4 oz. can diced green chiles
  • 1 Tbsp tomato paste
  • 1 Tbsp broth chicken or veggie
  • 1 tsp cumin
  • 1 tsp minced garlic
  • 1 tsp olive oil

Instructions

  • Heat sauce pan over medium and add tomato paste and broth. Stir to dissolve the paste.
  • Add beans, green chiles, cumin, oil, and garlic. Stir.
  • Stir in salt and pepper, to taste. Leave on stove for about 15 minutes.