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I literally am obsessed with them. Some days when I’m too lazy to cook I will just open a can of beans and eat directly from the can with a spoon. NO SHAME! Needless to say, these black beans are one of my favorite things to make. You can make a huge batch and eat them all week. NOM NOM NOM!!


1/2 yellow onion
1/2 green bell pepper
3 garlic cloves
3 Tbsp extra virgin olive oil
2- 28oz cans black beans (or 4 small cans) – no salt added/low sodium
1/2 tsp oregano
1 bay leaf
2½ tsp coarse sea salt
1¼ tsp black pepper
1/2 lime, juiced
1½ tsp apple cider vinegar


Blend onion, bell pepper, and garlic cloves in a food processor. Heat olive oil in a pot and add the onion, bell pepper, and garlic mixture. Cook until most of the moisture from the vegetables has evaporated. Add the black beans (with liquid), oregano, bay leaf, salt and pepper. Bring to a boil and then reduce to low. Simmer with the lid off for 1 ½ hours or until beans being to thicken. 10 minutes before finishing, add lime juice and apple cider vinegar. Remove bay leaf. THEN EAT ALL THE BEANS!!!!


-I used low sodium beans for this recipe. If you use no salt added beans you may need to adjust the sea salt.