These Mexican Black Beans are the perfect addition to any Mexican meal. Packed with flavor and nutrients, they’re extremely ...

When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.

1 (15 ounce) can black beans, drained and rinsed well 1 (10 ounce) can diced tomatoes and green chilies, drained of the juice 2 cups shredded cheddar or Monterey Jack cheese (plus more for melting ...

Add 1 (15-ounce) can reduced-sodium black beans with liquid, 1 1/2 cups tomato juice and 1/2 teaspoon coarse salt. Cook until heated through, stirring frequently.

Add the beans and, using a potato masher, mash until creamy. Cook, stirring often, until hot, about 4 minutes. Season with salt and pepper, cover and keep warm.

Add onions, celery, jalapeños, garlic, oregano, chili powder, cumin, and salt. Stir to combine. Cook for 2 minutes. Add chicken broth; stir to deglaze the pan.

Two 15½-ounce cans black beans, rinsed and drained. 1 bunch cilantro, chopped (leaves and tender stems) In a large pot, heat the oil until shimmering.

Serves 8 1 cup Mexican crema, crème fraîche or sour cream Zest of 1 lime and ¼ cup fresh lime juice 1 red onion, halved root to tip and thinly sliced into half moons 2&frac14 ...