Blue Plate Black Beans

Kitchen Tested
  • Yield 2 cups
  • Prep 5 mins
  • Cook 80 mins

This recipe is used in the Mexican Benedict.

Mark Boughton Photography / styling by Teresa Blackburn

Make the black beans ahead and refrigerate until you’re ready to use.


1 cup dry black beans
3 1/2 cups water
2 tablespoons canned diced green chiles
1/4 cup diced white onions
1/4 cup picante sauce (such as Pace)
1 1/2 teaspoons dried oregano or 1 tablespoon fresh
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper


  1. Place beans in a colander and rinse well. Place in large saucepan, add water, and bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally. Add remaining ingredients and simmer 20 minutes.

Recipe courtesy of the Blue Plate Diner, Salt Lake City, Utah.



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