Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Soupy Black Beans 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 4 Serve this easy side dish with our Vegetable Burritos. Ingredients 1 tablespoon olive oil 2 scallions, thinly sliced 2 garlic cloves, minced 2 tablespoons chopped canned green chiles 2 cans (14.5 ounces each) black beans, rinsed and drained 4 cups water ¼ cup prepared salsa Coarse salt and ground pepper Directions In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add green chiles, black beans, and water. Raise heat; bring to a boil. Reduce to a simmer; cook until thickened, stirring occasionally, about 10 minutes. Stir in salsa until heated through. Season with salt and pepper. Rate it Print