Low Sodium Spicy Chipotle Beans
Elevate your weeknight cooking with these flavorful Low Sodium Spicy Chipotle Beans, a heart-healthy twist on a classic comfort dish. Made from scratch with tender black beans simmered in low-sodium vegetable broth, aromatic spices like smoked paprika and cumin, and smoky chipotle peppers in adobo sauce, this recipe packs bold flavor without the excessive sodium. A touch of fresh lime juice and chopped cilantro adds a zesty finish, while the slow-cooking process ensures a melt-in-your-mouth texture. Perfect as a protein-packed side dish or a versatile filling for tacos, burritos, or grain bowls, this recipe is vegan, wholesome, and easy to customize. Whether you're meal prepping or creating a crowd-pleasing dinner, these low sodium spicy beans are sure to impress!
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Recipe Information
Ingredients
- 2 cups Dried black beans
- 4 cups Vegetable broth (low sodium)
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 4 Garlic cloves, minced
- 2 peppers Chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice, freshly squeezed
- 1 Bay leaf
Instructions
Rinse the dried black beans thoroughly and remove any debris or stones. Transfer to a large bowl and cover with enough water to submerge the beans. Soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the chopped chipotle peppers, ground cumin, smoked paprika, and ground black pepper. Cook for 1-2 minutes to toast the spices and develop their flavor.
Add the drained black beans to the pot, followed by the vegetable broth, water, and bay leaf. Stir to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 90-120 minutes or until the beans are tender. Stir occasionally and check the liquid level, adding more water if needed to prevent the beans from drying out.
Once the beans are cooked, remove the bay leaf and stir in the fresh lime juice and chopped cilantro. Adjust the seasoning with additional black pepper if needed.
Serve the beans warm as a side dish or use them as a filling for tacos, burritos, or grain bowls. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 14.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
