Heat a saucepan over medium heat with the olive oil, cumin and garlic, stirring continuously until fragrant, about 30-60 seconds.
Add the black beans, tomato sauce, and cilantro.
Turn the heat down to medium and simmer until thickened to desired consistency, seasoning with salt and pepper if needed. We like about 30-40 minutes, but less is great too.
Serve with a little extra cilantro.
Tomato sauce: This recipe originally called for tomato juice, however I always grab tomato sauce on accident, so we usually just use that now. Both are delicious and the only difference is one makes a thicker bean side dish than the other. Storage instructions: Black beans will keep for 3-5 days in the refrigerator.
Mexican Black Beans
Amount Per Serving (0.5 cups)
Calories 215Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Vitamin A 790IU16%
Vitamin C 12mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: 200+ Easy Side Dish Recipes Every Mom Needs