Spicy Black Beans
Spice up your meals with this irresistible Spicy Black Beans recipe, a bold and flavorful dish that's as versatile as it is satisfying. Tender dried black beans are simmered to perfection and infused with a vibrant medley of spices, including smoky paprika, zesty cumin, and a kick of cayenne pepper. Sautéed onions, garlic, and jalapeño add depth and heat, while a splash of vegetable broth creates a luscious, saucy finish. Perfect as a hearty side dish, a filling for tacos, or a topping for rice, these beans are the ultimate crowd-pleaser. Garnish with fresh cilantro and a squeeze of lime for a bright, citrusy twist that ties everything together beautifully. This protein-rich, vegan-friendly recipe is surprisingly easy to prepare and guaranteed to become a new favorite! Ideal keywords: spicy black beans, vegan black bean recipe, flavorful side dish, protein-packed meal, Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup dried black beans
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large jalapeño, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges, for serving
Instructions
Rinse the dried black beans thoroughly under cold water. Place the beans in a large bowl and cover them with water. Let them soak for at least 6-8 hours or overnight, then drain and rinse again.
In a medium stockpot, combine the soaked beans with 4 cups of fresh water. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 60-75 minutes, or until the beans are tender but not mushy. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and chopped jalapeño to the skillet, and cook for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 30 seconds to let the spices bloom.
Mix in the tomato paste, followed by the cooked black beans, vegetable broth, salt, and black pepper. Stir until well combined.
Reduce the heat to low and simmer the beans for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning as needed. If you prefer a creamier texture, mash a portion of the beans with the back of a spoon and stir well.
Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing. Enjoy as a side dish, taco filling, or over rice.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 15.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1899 mg | 40% | |
*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.
