Savory Black Beans

If you're looking for a quick, delicious, and nutritious vegan meal, look no further than this savory black beans recipe!

Who says healthy food can't be delicious? These black beans are like tiny superheroes, packed with protein and fiber to fuel your body and keep you feeling full. Plus, they taste amazing - it's a win-win!

My friend's grandmother made these once, and I've been hooked ever since. Packed with protein and flavor, it's the perfect option for a quick and easy weeknight dinner or a meal prep option for the week. Plus, it's incredibly versatile and can be served in various ways. There won't be any kissing after eating these, so be warned.

Why you'll love these savory black beans

Packed with flavor - the combination of onions, garlic, and beans creates a delicious savory taste.

Incredibly filling - black beans are a great source of protein and fiber, so you'll stay full and satisfied long after eating.

Versatile - use it as a filling for burritos or tacos, or even serve it over rice for a hearty meal.

Just be prepared for them to steal the show. Want to impress your dinner guests without breaking a sweat? Whip up a batch of these black beans! It looks and tastes like it took hours to make, but it's a cinch to throw together.

Ingredient Overview

You can make your black beans at home instead of using cans. One heaping cup of dried black beans makes 3 cups of cooked beans. If you have an Instant Pot or pressure cooker, it takes about 30 minutes with a 20-minute release. See instructions for your pressure cooker for best results.

• Onions - yellow onions are great in this recipe. One large onion or two medium onions yield about 1 ½ cups - 2 cups.
• Jalapeño - seed or deseeded is up to you.
• Green pepper
• Salt - adjust according to your taste.
• Cumin - adds a warm and earthy flavor to the dish. Cumin has a slightly nutty and peppery taste that complements the natural flavor of black beans.
• Garlic - this recipe takes a lot of garlic, 6-7 cloves. The original recipe called for ten cloves. Adjust for your family's tastes.
• Black Beans - canned or homemade is fine. If using homemade, use 3 cups of cooked beans.
• Bay leaves - enhance the flavor and aroma of the dish.
• Red wine vinegar - adds a tangy and acidic flavor to the dish. You can substitute it with lime juice.
• Cilantro - adds a fresh and herbaceous flavor to the dish. It also takes a lot of cilantro.
• Garnish - tomatoes, green onion, sour cream, lime wedges, and zest are great additions.

Instructions

Ways to enjoy black beans

1. Make a burrito bowl: Start with a base of cooked rice like this Instant Pot Cilantro Lime Rice, then add black beans, avocado, salsa, and any other toppings you like. This can be a filling and nutritious meal that is easy to customize to your tastes.
2. Tacos: Add to a vegan taco or tostada for a quick and easy meal.
3. Top a salad: Black beans can add protein and flavor to any salad. Combine black beans with mixed greens, cherry tomatoes, sliced cucumbers, and a simple vinaigrette for a quick and healthy meal.
4. Make a black bean dip: Puree black beans in a food processor or use an immersion blender. Serve with tortilla chips or as a pureed soup.
5. Use in a wrap or sandwich: Spread black beans on a wrap or sandwich, then top with sliced vegetables, hummus, or vegan mayo for a quick and easy lunch.

This recipe was adapted from Elisa's original recipe. Thanks to my friend Brandon Perez and his grandmother, Elisa Valera (1920-2012) for sharing.

Spill the Beans! Leave a comment and rate this recipe! Connect with me on Instagram, Facebook, and YouTube @plantacoaching. If you make a recipe be sure to tag @plantacoaching and use the hashtag #plantacoaching to flaunt your culinary triumphs!

Recipe

Vegan Black Beans

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5 from 2 reviews

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These black beans are like tiny superheroes, packed with protein and fiber to fuel your body and keep you feeling full. Plus, they taste amazing and are ready fast.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1-2 tablespoons olive oil (or veggie broth if oil free)
• 1 onion (large; 1 ½ cups chopped)
• 1 green pepper (chopped)
• 1 jalapeño (chopped)
• 2 teaspoons cumin
• 1 ½ teaspoons salt (adjust as needed)
• 6-7 cloves garlic (adjust as desired)
• 2 cans black beans (drained but not rinsed (or 3 cups homemade))
• 2 bay leaves
• 1 cup cilantro (big stems removed and chopped (~20 g))
• 1 tablespoon red wine vinegar (substitute with lime juice)

Toppings or garnish suggestions (see post for other serving suggestions)

• 1 tomato (chopped; to taste)
• green onions (chopped; to taste)
• sour cream
• lime zest (to taste)

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Instructions

1. In a medium-sized pot, sauté onions, green peppers, and jalapeño in olive oil until soft, about 10 minutes.
2. Add cumin, salt, and garlic to the pot and sauté for 1 minute.
3. Add two cans of black beans (drained but not rinsed) and bay leaves to the pot. Lower to simmer for 15 minutes.
4. Add chopped cilantro to beans and continue to cook until it thickens - another 5 minutes.
5. Add vinegar and adjust the salt.
6. Garnish with cilantro, chopped tomatoes, green onions, sour cream, and/or lime zest.

Notes

Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using. 

 

If you decide to rinse the beans, you will need to add a couple of tbsps of water to the beans so they do not dry up while cooking.

• Author: Regi Pearce
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: main course, side dish
• Method: Stovetop
• Cuisine: Latin America-Inspired
• Diet: Vegan

Nutrition

• Calories: 231
• Sugar: 2
• Sodium: 1753
• Fat: 5
• Saturated Fat: 1
• Carbohydrates: 37
• Fiber: 12
• Protein: 12