Most of the black bean recipes I've tried have been pretty ordinary until now. If you like a little sweetness with a bit of spicy, this recipe fits the bill.
In fact these beans are great served with any of my other Mexican recipes. Try substituting these for refried beans for a little variety to accompany your enchiladas and spanish rice.
This recipe can even be served over brown or white rice and a dinner salad for a complete meal.
In the mood for a vegetarian taco? Fill a soften corn tortilla with these beans topped with some cheese and you have a great lunch.
So now that I've tickled your taste buds let's give these a try.
Heat the olive oil in a frying pan over medium high heat. When it's hot add the onion and stir.
Cook the onion for 20 to 25 minutes until it cooks down to about half of what you started with.
You are looking for a nice golden brown color. You will probably need to turn the fire to low after a few minutes. Stir frequently so they don't burn.
While the onion are cooking, chop up your jalapeno and garlic and set aside. Drain and rinse the black beans.
In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger, and salt.
After 20 to 25 minutes of sauteing the onion, add the jalapeno and garlic. Mix in well. Continue to cook 5 minutes longer, stirring frequently.
Now add the onion mixture to the pot of beans and stir. Heat over medium heat until hot.
Side note: You don't necessarily have to cook the onion for 20 minutes BUT in my opinion, this will make your dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won't want to miss.
Now serve up that sweet and spicy black bean recipe in one of the recommended ways I described above and enjoy.
Watch my video for how to make my black beans recipe.
Looking for a refried bean recipe?
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California