Spicy Hot Beans
Dive into a bowl of bold, fiery flavors with this Spicy Hot Beans recipe—a hearty, plant-based dish that’s effortless to prepare and packed with protein. Featuring a zesty combination of kidney beans and black beans simmered in a rich tomato base infused with aromatic spices like smoked paprika, cumin, chili powder, and a touch of cayenne pepper for an irresistible kick, this recipe is perfect for spice lovers. The addition of jalapeño, garlic, and onion enhances its savory depth, while a garnish of fresh cilantro adds a burst of freshness. Ready in just 35 minutes, these fiery beans make an excellent main course served over rice or a flavorful side dish alongside tortillas, grilled vegetables, or meats. It's the ultimate comfort food for weeknight dinners or meal prep, loaded with bold seasoning and customizable heat levels.
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Recipe Information
Ingredients
- 2 cups kidney beans (canned, drained and rinsed)
- 2 cups black beans (canned, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium jalapeño pepper, finely diced
- 1 14-ounce can crushed tomatoes (canned)
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and diced jalapeño pepper. Cook for an additional 1-2 minutes until fragrant.
Add the kidney beans, black beans, crushed tomatoes, and vegetable broth to the skillet. Stir to combine.
Stir in the ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper.
Bring the mixture to a simmer and reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if needed (add more salt, chili powder, or cayenne pepper for extra heat).
Remove from heat and let the beans rest for 5 minutes to allow the flavors to meld.
Garnish with fresh cilantro before serving. Serve hot as a main dish with rice or as a side to complement tortillas, grilled vegetables, or meats.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 27.5 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4099 mg | 87% | |
*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.
