Spanish Black Beans
Experience the vibrant flavors of Spanish Black Beans, a comforting and aromatic dish that transforms simple pantry ingredients into a rich, hearty masterpiece. Featuring protein-packed dried black beans simmered to perfection with smoky paprika, earthy cumin, and fragrant oregano, this recipe is elevated by sautéed onions, red bell peppers, and juicy diced tomatoes for a burst of color and flavor. A splash of vegetable broth deepens the complexity, while a hint of cilantro and a squeeze of lime bring brightness to every bite. Perfect for meal prepping or served alongside rice, tortillas, or your favorite side dishes, this healthy and budget-friendly option is ideal for fans of international cuisine. With slow simmering unlocking each ingredient’s potential, Spanish Black Beans is a must-try recipe for cozy weeknight dinners or casual gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 15-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Rinse the dried black beans under cold water and sort out any debris.
Soak the black beans in a large bowl of water for at least 8 hours or overnight. Drain and rinse before cooking.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the pot and sauté for 4-5 minutes until softened.
Stir in the minced garlic, cumin, smoked paprika, and dried oregano. Cook for an additional 1 minute to release the spices' aroma.
Add the drained black beans, diced tomatoes with their juice, vegetable broth, bay leaf, and salt to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
Once the beans are cooked, taste and adjust seasoning with additional salt and black pepper if needed.
Discard the bay leaf before serving.
Serve the Spanish Black Beans topped with fresh chopped cilantro and a squeeze of lime juice. Pair with rice or warm tortillas for a complete meal.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 31.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3058 mg | 65% | |
*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.
