Tex-Mex Beans

These Tex-Mex beans put two cans of beans (chickpeas and kidney) to work in a chili-spiced tomato base that doubles as a side dish, taco filler, or topping for rice and grain bowls. The combination of beans is the move; chickpeas hold their shape and bring a meaty bite while kidney beans soak up the sauce and add creaminess.

Sweat the onion and garlic in just enough water to soften before any of the canned ingredients hit the pan. This no-oil cook keeps the dish lean without sacrificing flavor, and the onions still pick up real sweetness from the gentle simmer.

The cornstarch slurry stirred in at the end is what gives the sauce its proper coating consistency rather than a thin watery broth. Add it gradually and stir continuously; lumpy cornstarch ruins the texture.

Serve with warm tortillas, spooned over rice, or alongside grilled chicken.

Kitchen Tips

• Rinse the canned beans thoroughly to remove the starchy canning liquid that can make the sauce taste tinny.
• Adjust the heat with the green chiles; the recipe calls for hot canned chiles but mild ones work for a gentler version.
• Make ahead. The flavors deepen overnight in the fridge and the dish reheats well.
• Smash about a quarter of the beans against the side of the pan with a wooden spoon for a thicker, more rustic texture.

Variations

• Add a cup of frozen corn kernels with the beans for sweetness and color.
• Swap black beans for the kidney beans for a more traditional Tex-Mex profile.
• Top with crumbled queso fresco, sliced jalapeños, and chopped cilantro for a loaded side.