Smoky Black Beans with Cilantro and Lime

Name: Smoky Black Beans with Cilantro and Lime
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 9 h 40 min
Yield: Makes 6 servings
Cuisine: Mexican
Ingredients: 3 cloves garlic, minced; 2 bay leaves; ¼ cup Fragrant Chile Rub, made without the salt; 1½ teaspoons kosher salt; 10 ounces dried black beans, picked over and rinsed; 2 tablespoons vegetable oil; 1 small onion, finely chopped; 2 tablespoons chopped fresh cilantro leaves; Juice of ½ lime

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
10 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Here’s a Mexican take on barbecued baked beans. Black beans stand in for navy beans, and a sweet-hot spice mix replaces the molasses. Cilantro and lime perk up the flavors. Serve this as a side dish with fajitas, grilled pork, beef, or poultry.

Ingredients

10 ounces dried black beans, picked over and rinsed
2 tablespoons vegetable oil
1

Americas
Mexico
Side dish
Spicy
Gluten-free
Vegan
Central America

Method

Directions

Put the beans in a large pot and cover with water by 2 inches. Let soak overnight.
Heat the grill as directed. Drain the beans in a colander and set aside. Heat the oil in the same bean pot directly over the heated part of the grill. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Add the beans