Name: Creamy Black Beans
Cook time: 25 minutes
Total time: 1 hour 25 minutes, plus soaking time
Yield: Makes 6½ cups
Ingredients: 1 lb. dried black beans or 3 (15.5-oz.) cans black beans; 5 Tbsp. vegetable oil; ¼ large white onion, thinly sliced; 3 garlic cloves, thinly sliced; ½ medium jalapeño, thinly sliced; 3 bay leaves; 1½ pasilla chiles, halved, seeds removed; 1 guajillo chile, halved, seeds removed; 1 Tbsp. ground cumin; 2 tsp. dried oregano; 1½ tsp. dried thyme; 1 tsp. freshly ground black pepper; Kosher salt

A bowl of creamy black beans being served with tortillas.

Photo by Joseph De Leo, Food Styling by Judy Haubert

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

I recommend using dried beans for the best flavor and texture, but canned beans can be used to save time. The spices and chiles in this recipe will add depth and floral notes to your beans—don’t be surprised if you find yourself eating spoonfuls of them on their own.

Recipe notes

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