Beans

Years ago I was bumbling around for a recipe for seasoning black beans (for last-minute huevos rancheros), and found some workable recipes on the blog pages from the Public Goods…brand? Manufacturer? Product Company?

Whatever they are, they had a brief tryst with purveying spices, and had someone (edit: Maritza Buelvas! She’s a professional copywriter with a website and everything!) write some posts to push the product. The spice days are over now, I guess, because as of May 2026 there is no record of any kind of spice on their website, and the recipe I found has ceased to exist.

Luckily, I found a capture on the Wayback Machine—but maybe we should do a better job of holding and sharing knowledge for each other, instead of leaving one company to be the sole bearer of our digital past?

So here are the three bean seasoning recipes, ripped from the internet peat bogs and delivered to you, dear reader (i.e. me, when I need to remember this again).

Cuban Black Beans with Cilantro and Garlic

(I haven’t ever tried this one, lmk if it’s good I guess)

• 1 black bean can
• 1 pinch of garlic powder
• 1 pinch of cumin powder
• 1 pinch of oregano powder
• 1 pinch of basil powder
• 2 garlic cloves or 1 tsp of minced garlic
• fresh cilantro, serve to taste
• 2 tsp olive oil
• 1/2 onion, if desired

The instructions:

1. In a 4-quart saucepan, simmer 2 tsp olive oil with garlic cloves or minced garlic over medium heat. Include chopped onion, if desired.
2. Pour can of black beans.
3. Slowly begin adding seasoning ingredients of garlic, cumin, oregano and basil powder.
4. Stir and bring bean mixture to a complete boil.
5. Lower heat to medium-low and cover.
6. Cook until all flavors come together and beans are soft.
7. Garnish with about 3 tbsp cilantro.
8. Serve with white rice and Tostones (green fried plantains) for true a Caribbean treat con mucho sabor.

Cooking Time: 5 minutes

Mexican Black Beans with Red Pepper

(The only one I have tried.)

• 1 black bean can or 1 refried bean can
• 1/2 teaspoon of red pepper powder [ed. note: I never did understand what “red pepper powder” is. The link takes you to their red pepper flake product, which is also visible in the blog’s photos, but that’s not powder…]
• 1/2 teaspoon of rosemary powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of cayenne powder
• 1 diced yellow onion
• 2 garlic cloves
• 1 tablespoon canola oil

Instructions:

1. Heat the canola oil in a large sauté pan over medium-high heat.
2. Add sliced yellow onion and cook until the onion caramelizes.
3. Sauté the garlic with the red pepper, rosemary, turmeric, and cayenne powders.
4. Add black beans and let simmer.
5. Simmer, uncovered, stirring occasionally until beans thicken.

Cooking Time: 7 minutes

Congri - Rice and Black Beans Havana Style

• 1 black bean can
• 1/2 teaspoon of paprika powder
• 1/2 teaspoon of Italian seasoning powder
• 1/2 cup chopped green and/or red bell pepper
• 1/2 teaspoon of garlic powder
• 1 pinch oregano
• 1/2 cup of water
• 1 cup uncooked long grain rice or jasmine rice
• 1 small chopped onion
• garnish with red peppers and onions

Instructions:

1. Heat oil a heavy pot over medium heat.
2. Rinse the vegetables, add onions, peppers, minced garlic, paprika, Italians seasoning and garlic powder.
3. Add rice, beans, oregano and water.
4. Cover, reduce to low heat and let simmer 20 minutes.

Cooking Time: 20 minutes