Big-Batch Tex-Mex Black Beans

Name: Big-Batch Tex-Mex Black Beans
Prep time: 10 min
Cook time: 20 min
Yield: Makes 13 cups
Ingredients: 3 tbsp. grapeseed or peanut oil; 2 large onions, chopped; 6 large cloves garlic, finely chopped; 1 large jalapeño, finely chopped; 10 cans (15 to 15.5 oz.) low-sodium black beans, rinsed; 2 1/2 cups low-sodium vegetable stock; 1 tbsp. lime zest

Do future you a favor: Cook a big batch of Tex-Mex beans, stash it in your freezer and stir up one of these six quick dinners... whenever!

Author:: Rachael Ray Every Day
Updated:: Jul 20, 2017
Original:: Jun 27, 2017

tex mex black beans — Photography by Peter Ardito

Recipe by Jackie Newgent, RDN

20minCook Time
10minPrep Time
Makes 13 cupsServings

Ingredients

3 tbsp. grapeseed or peanut oil
2 large onions, chopped
6 large cloves garlic, finely chopped
1 large jalapeño, finely chopped
10 cans (15 to 15.5 oz.) low-sodium black beans, rinsed
2 1/2 cups low-sodium vegetable stock
1 tbsp. lime zest

Preparation

1. In a large pot or Dutch oven, heat the oil over medium-high. Add the onions; cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and jalapeño; cook, stirring often, until fragrant, 1 minute.

2. Stir in the beans, stock, 1 tbsp. salt and 1 1/2 tsp. pepper and bring to a boil. Cover, reduce the heat to medium-low and simmer until the flavors meld, about 10 minutes. Remove from the heat and stir in the lime zest. Let cool completely before storing.

And... Freeze: Portion the beans and liquid into freezer bags labeled by recipe: 1 1/2 cups (salad), 1 cup (stuffed chicken), 1 1/2 cups (burgers), 3 cups (soup), 3 cups (tacos) and 3 cups (steak). Freeze up to 1 month. Thaw in the refrigerator overnight or microwave on defrost 5 to 7 minutes.