Have you ever been to Frontera Grill in Chicago? It’s a Rick Bayless restaurant, who I’ve loved since watching his cooking show on PBS as a kid. He cooks Mexican food, but not the Americanized Mexican food we’re all used to. He uses meats that aren’t as mainstream like goat, layers unique spices in a way that adds an unparalleled flavor, and has one of the most extensive tequila lists you’ve ever seen. Needless to say, Frontera Grill is one of my favorites and I try to go every time I’m in Chicago.
Whenever I go we tend to get multiple of the seasonal vegetables and appetizers for the table to try a little bit of everything. It sounds funny, but to me the standout is the black beans. The flavors and textures take a simple everyday dish and turn it into something craveable.
I’ve been trying to make something similar at home and while these black beans aren’t the exact same, they have many similarities. So I guess you could say this is my ode to Frontera Grill’s black beans.
The Best Black Beans
- 1 15 ounce can black beans, NOT drained or rinsed
- 1/4 cup red onion, minced
- 1 garlic clove, minced
- 1/2 teaspoon smoked chili powder
- 1/4 teaspoon cumin
- Juice from 1/2 a lime
- Salt and pepper
- 2 teaspoons vegetable oil
- Optional: cotjia cheese
Method
Heat the oil in a medium skillet over medium low heat. Add the red onion and a sprinkle of salt. Let cook until translucent, about 4 minutes. Add the garlic, chili powder, and cumin, cook for 1 minute. Add the black beans and the liquid from the can, season generously with salt and pepper. Let the beans come to a simmer. Once the beans are simmering, use a fork to break up about 1/2 the beans. Let the liquid reduce and thicken to about half of what it was right out of the can. Stir in the lime juice. Taste and adjust seasoning as needed. Top with cotjia cheese if desired.
I love these beans just like this, but here are some more ideas on how to use them. The possibilities are really endless!
