Restaurant Style Black Beans

Restaurant style black beans with a creamy, glossy texture achieved by mashing a portion of the beans while keeping some whole. Cook with onion, garlic, bay leaves, cumin, and broth, then finish with cilantro and lime juice for a bright Mexican side dish.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 6 servings

Course: Side Dish

Cuisine: Mexican

Calories: 330

Ingredients Equipment Method Notes

Ingredients

Black beans base

3 can (15 oz) black beans Drained and rinsed.
3 tbsp olive oil
1 white onion Quartered.
6 garlic Minced.
2 bay leaves
1 tsp cumin
0.5 tsp black pepper
0.5 tsp salt
1 cup vegetable or chicken broth
0.25 cup cilantro Chopped.
lime juice To taste.

Equipment

1 Dutch oven

Method

Sauté aromatics

Heat the olive oil in a large pot over medium heat. Add the quartered onion and cook for 2 minutes, stirring occasionally, until it softens and looks glossy.
Add the minced garlic and cook for 1 minute until fragrant, stirring to prevent browning.

Simmer beans

Add the drained black beans, bay leaves, cumin, black pepper, salt, and broth to the pot. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until thick and saucy.

Mash and finish

Mash about 1/4 of the beans against the side of the pot to create a creamy consistency while keeping some beans whole. Continue stirring so the sauce looks smooth and glossy with visible bean pieces.
Taste and adjust seasonings with lime juice. Remove bay leaves, stir in the chopped cilantro, and serve hot.

Notes

For the creamiest texture, mash the beans while they’re still simmering so the sauce blends quickly; leave some whole beans for contrast. Store leftovers in the refrigerator up to 4 days in an airtight container and reheat gently on the stove. Freezing is okay for up to 2 months; thaw overnight and warm through. For a lighter option, use low-sodium broth and rinse beans thoroughly to reduce salt.