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Fiesta Black Beans + Greens

Prep Time:5 minutes
Cook Time:20 minutes
Yield: 0.5 cup


  • ½ can of black beans, strained and rinsed under cold water (¾ cups of cooked beans)
  • ½ cup unsalted vegetable or chicken broth
  • 1 cup of dark leafy greens, finely chopped (spinach, kale, Swiss chard, collard greens, etc.)
  • Pinch of cumin powder, coriander powder, and dried oregano


Notes: If you have trouble finding unsalted broth in your local grocery store, Pacific Foods makes one that you can order online or you can make your own!
To reheat leftover bean mash, warm about 2 tablespoons of cooking liquid or butter in a small saucepan until you see steam coming off the pan. Turn off the heat and then add ¼ cup of the mash and mix well until reconstituted and warmed through. Let cool slightly and then serve.
Recipe by @cheflaurarodriguez


  • Place black beans and broth in a small saucepan and bring to a boil over high heat. Turn heat down to medium then add spinach. Cook for 2 ½ minutes until beans mash easily with the back of a spoon. Strain beans and greens over a mason jar to reserve the cooking liquid for reheating leftovers.
  • Return beans and greens to the saucepan and mash with a potato masher until beans are mostly mashed but still retain some texture. Stir in a pinch of each of the dried spices and mix well to combine. Let cool and then serve.