Peruvian Pickled Black Beans
Brighten your table with the vibrant flavors of Peruvian Pickled Black Beans, a tangy and refreshing dish perfect for a light side or a zesty topping. This recipe combines tender black beans with crisp red onions and bell peppers, all infused in a quick-pickling brine made with tangy white vinegar, fresh lime juice, and aromatic oregano. A drizzle of olive oil and a sprinkle of fresh cilantro add richness and a pop of herbal freshness to the mix. Ready in just 20 minutes, this easy-to-prepare dish is ideal for meal prep, picnics, or an impressive accompaniment to grilled meats or tacos. Packed with bold flavors and a delightful crunch, this recipe is a taste of Peru that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups Black beans (cooked or canned)
- 1 medium Red onion
- 1 medium Red bell pepper
- 2 cloves Garlic cloves
- 1 cup White vinegar
- 2 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 2 teaspoons Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh cilantro
- 0.5 cup Water
Instructions
If using canned black beans, drain and rinse them under cold water, then set aside. If using cooked black beans, ensure they are tender and at room temperature.
Peel the red onion and slice it into thin strips or half-moons. Slice the red bell pepper into thin strips as well. Mince the garlic cloves finely.
In a saucepan, combine the white vinegar, water, granulated sugar, salt, black pepper, dried oregano, and minced garlic. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes). Remove the saucepan from heat.
Transfer the sliced red onion and red bell pepper into the saucepan with the warm pickling brine. Stir to coat all the vegetables evenly. Let this mixture sit for 5 minutes to soften slightly.
In a large mixing bowl, combine the cooked black beans, pickled onions, and red bell peppers along with any remaining brine. Drizzle with olive oil and fresh lime juice.
Chop the fresh cilantro finely and sprinkle it over the beans. Gently toss everything until well mixed and evenly coated.
Taste and adjust the seasoning if necessary by adding more lime juice, salt, or black pepper.
Transfer the Peruvian Pickled Black Beans to a serving dish or airtight container. Let it sit for at least 15 minutes before serving to allow the flavors to meld. This dish can also be refrigerated for up to 3 days.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 536 mg | 11% | |
*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.
