• BTSArmyKitchen



Prep time: 5 minutes

Cook time: 30 minutes


-2 15oz cans of black or pinto beans

-2 tbsp olive oil

-1/3 red onion, finely diced

-3 garlic cloves, minced

-3/4 cup water

-1 tsp kosher salt

-1/2 tsp pepper

-1 tsp cumin

-1/2 tsp chipotle chili powder

-1/2 tsp oregano

-1 bay leaf

-1 juice lime

-1/2 juice lemon

*Note: you can use a 1lb bag of dried beans but follow the steps and then let the beans simmer on low for 2 hours or until tender. Taste and adjust seasoning, if needed.


  1. Thoroughly rinse in cold water.

  2. Add oil to a large cast iron skillet on medium heat.

  3. Once oil is hot, add onions, and cook for 4-5 minutes, stirring occasionally until translucent. Add in garlic and cook for 1 minute.

  4. Add in beans, chipotle powder, salt, bay leaf, cumin, and oregano. Mix and add the water. Bring to a boil, then reduce to simmer and cook for 15 minutes. Stir every 5 minutes or so to make sure it's not sticking to the pan. Let it cook for another 5 minutes.

  5. Remove the bay leaf. Stir in lemon and lime juices, taste and adjust seasoning by adding salt and pepper, to taste. Enjoy!

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