Black Beans with Pico De Gallo

A classic dish that can be used as a main or as a side, our Mexican-style black beans are lightly seasoned with cumin, coriander and oregano.
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 cup dried black beans, rinsed
  • 1/2 small white onion, finely chopped
  • 1 clove garlic, smashed and peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 cup chopped tomato
  • 2 tbsp chopped red onion
  • 2 tbsp chopped red or green bell pepper
  • 1/2 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)
  • Fresh cilantro sprigs, for garnish


  1. To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
  2. Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
  3. Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
  4. Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.

Nutrition Information

  • Serving Size: 1/2 cup beans, 4 tsp queso fresco, 4 tsp pico de gallo
  • Calories: 145
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 7 mg
  • Fat Content: 2 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 189 mg
  • Sugar Content: 2 g