Blue Plate Black Beans

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 cups
  • Prep: 5 mins
  • Cook: 80 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 170
  • Fat 1g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 750mg
  • Potassium 440mg
  • Carbohydrate 30g
  • Fiber 11g
  • Sugars 1g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 15%