Big-Batch Tex-Mex Black Beans - Rachael Ray In Season

Big-Batch Tex-Mex Black Beans

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!
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tex mex black beans

Recipe by Jackie Newgent, RDN

  • Cook Time
  • Prep 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.