Spicy Vegetarian Black Beans
Spicy Vegetarian Black Beans
Rachel Artus | May 5, 2020
- prep time: 10 minutes
- cook time: 15-20 minutes
- total time: 30 minutes
- servings: 3-4
Ingredients:
1-2 Tablespoons olive oil, or other plant-based cooking oil
½ small yellow onion, finely diced
1 clove garlic, minced
2 cans black beans (do not rinse)
½ cup vegetable broth
Juice from ½ lime
1/8 teaspoon cumin
1/8 teaspoon paprika
1/8 teaspoon black pepper
1-2 Tablespoons fresh cilantro, finely chopped
Pinch red pepper or cayenne
Kosher salt to taste
To Garnish:
Fresh lime wedges
Fresh cilantro
Instructions:
- In a medium saucepan, heat oil on low-to-medium heat. Finely chop onions and sauté until translucent. Add minced garlic and heat until soft and fragrant.
- Add two cans of black beans and their liquid to saucepan. Do not rinse black beans. Use a spatula to scoop the remaining contents from the bottom of the cans (this is the good stuff!!).
- Stir beans to completely combine onions and garlic and allow them to come to a simmer. Add vegetable broth, lime juice, cumin, paprika, and black pepper. Do not add Kosher salt to taste until the end of cooking, as the liquid from the beans contains a decent amount of sodium. Stir and keep at a simmer for 15-20 minutes to allow the vegetable broth to cook down, stirring occasionally.
- After 15-20 minutes, stir vigorously to break down the black beans. At this point, consistency should reflect a watery paste. Add fresh cilantro. Test the flavor of the beans and add cayenne/red pepper and Kosher salt to desired taste.
Rice and beans are my absolute favorite part of any Central or South American-inspired meal and I almost always add them to my tacos, burritos and fajitas for a little extra flavor. Plus, they are a great source of plant-based protein and fiber. Did you know that black beans pack a punch with about 7 grams of protein in just a ½ cup serving? Pair that with 1 cup of long-grain brown rice and you just served up around 12 grams of delicious plant-based protein (and that’s just for your first round!)
When it comes to flavoring my beans, I typically go for canned black beans with the full sodium content— I know, my preceptors from my cardiovascular medical nutrition therapy rotation would not approve. I personally buy mine with full sodium because I think it tastes better and I don’t have to add any more salt when I’m cooking. If I want to get rid of some of the saltiness of the beans in a different recipe, I’ll drain and rinse them! If you are looking to watch your sodium intake, there are endless options for low-sodium canned beans.
This recipe takes 30 minutes, tops. I love it because all you have to do is combine everything in a saucepan and let the flavors develop. Next on my list of recipes to try is homemade mofongo… a Puerto Rican dish made with fried plantains the true partner in crime to deliciously soupy black beans. Try incorporating these beans into your next Taco Tuesday spread and let me know what you think!
Blue corn tortillas with roasted chickpeas, shaved Brussels sprouts, sautéed onion and mushroom, sour cream, salsa, Spicy Vegetarian Black Beans, and fresh avocado.