Black Beans a la Olla

Argentinean cuisine is hearty fare, the roots of which can be traced to Spain, Italy, France and Germany, as well as the original inhabitants. Argentineans are famous for their meat consumption, especially beef grilled or roasted and served with piquant chimichurri sauce. Milanesas (veal cutlets), empanadas and pasta show European influence, while potatoes, corn, black beans, pumpkin and locro soup are popular traditional foods. Alfajores, cookies filled with dulce de leche, are favorites, as is a bracing cup of hot yerba maté.


  • 30 ml olive oil
  • 2 large onions, diced
  • 6 cloves garlic, chopped
  • 539.6 g black beans, rinsed and drained
  • 1 (16 ounce) can tomato sauce
  • 2 tomatoes, diced
  • 4 g ground cumin
  • 0.9 g cayenne pepper
  • 35 g chopped fresh cilantro
  • 50 g chopped green onions
  • 10 g chopped fresh cilantro


  • Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

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