Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Quick And Easy Black Beans

  • Yield: About 3 cups


  • 2 tablespoons olive oil
  • ½ cup finely diced red onion
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon minced garlic
  • Two 15-ounce cans black beans
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Chopped cilantro for garnish


  • Heat a medium size sauce pan over medium heat, when hot add the olive oil, red and green onions and garlic and cook for 2 minutes or until the onions are tender. Add the black beans, chili powder, salt, pepper, cumin and coriander and cook until the black beans are heated through, about 5 minutes. Stir in the chopped cilantro.
  • Serve immediately.