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Black Bean Recipe
This easy, protein-packed Black Bean Recipe is vegan, gluten-free, and bursting with Mexican flavors—perfect for a healthy, comforting weeknight meal.
I first fell in love with this dish on a chilly autumn evening, craving something hearty yet fresh. Black beans simmered in smoky spices, brightened by fresh cilantro and lime—it’s the kind of comfort food that still feels light. Whether you’re vegan, vegetarian, or simply looking for an easy slow cooker option, this recipe hits all the right notes: healthy, spicy, and oh-so-satisfying.
Why You’ll Love This Black Bean Recipe
• Truly protein-packed: about 8g protein per half-cup serving, plus 7g fiber—hello, healthy fuel!
• Vegan and vegetarian-friendly: no dairy or meat required.
• Mexican-inspired comfort food: smoky cumin, paprika, and chili powder.
• Easy weeknight winner: ready in under an hour (or set it & forget it in a slow cooker).
• Versatile base: turn it into tacos, burritos, or a spicy dip.
• Bright garnish with cilantro and lime adds freshness.
• Pantry staple magic: uses canned black bean, onion, garlic—no special trips to the store.
• Kid-approved mild spice—adjust the jalapeño to ramp it up or down.
Ingredients for Black Bean Recipe
• 2 cans (15 oz each) black beans, drained and rinsed (Goya or Eden Organics—use low-sodium if you prefer).
• 1 tbsp olive oil (extra virgin for best flavor; sub avocado oil).
• 1 medium yellow onion, diced (sweet or Vidalia works beautifully).
• 3 cloves garlic, minced (fresh is best; jarred in a pinch).
• 1 jalapeño, seeded and chopped (leave the seeds if you want more spicy kick).
• 1 tsp ground cumin (McCormick brand gives consistent spice).
• 1 tsp smoked paprika (adds a cozy, smoky note).
• ½ tsp chili powder (or Mexican oregano for a twist).
• 2 cups low-sodium vegetable broth (or water + bouillon cube).
• Juice of 1 lime (about 2 tbsp; fresh always trumps bottled).
• ¼ cup chopped fresh cilantro (plus extra for garnish).
• Salt and black pepper to taste (start with ½ tsp salt, adjust later).
Tip: If you’d rather soak dried beans, use 1½ cups (about 12 oz) dried black beans—soak overnight and cook until tender.
Directions
1. Heat oil in a large pot over medium heat.
Stir in onion and jalapeño—sauté until onion is translucent, about 5 minutes. (Use a wooden spoon to scrape up any browned bits.)
2. Add garlic, cumin, smoked paprika, and chili powder.
Cook stirring for 1 minute, until you can practically smell the aroma—it’s that toasty, inviting scent.
3. Toss in the drained black beans and pour in vegetable broth.
Stir gently, then bring to a simmer.
4. Reduce heat to low and cover.
Let it cook for 15–20 minutes, so the flavors meld—think of it as a quick flavor nap.
5. For a creamier texture, use an immersion blender to puree about half the soup.
You’ll see a lovely thickness build up while still having bean chunks for bite.
6. Stir in lime juice and chopped cilantro.
Season with salt and pepper—taste as you go to hit that perfect balance.
7. (Slow cooker option) Transfer everything to a 4-quart slow cooker.
Cook on HIGH for 3–4 hours or LOW for 6–8 hours. No stirring required—patience pays off.
8. Just before serving, give it one final stir, taste, and adjust seasoning.
If it’s too thick, thin with a splash of broth; too thin, cook uncovered for 5–10 minutes.
9. Ladle into bowls, finish with more cilantro, a lime wedge, or even a dollop of plant-based yogurt.
10. Enjoy with warm tortillas, crusty bread, or over steamed rice for a protein-packed meal.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time (stovetop): 20 minutes
Slow Cooker: 3–4 hours HIGH / 6–8 hours LOW
Total Time (stovetop): ~35 minutes
Variations
• Sweet potato swap: add 1 diced sweet potato for extra sweetness and fiber.
• Chipotle twist: stir in 1 chopped chipotle pepper in adobo for smoky heat.
• Corn & avocado: top with grilled corn kernels and diced avocado for texture.
• Taco filling: drain most of the broth, mash beans, and stuff into tortillas.
• Cheesy finish: sprinkle with shredded Oaxaca or vegan cheese before serving.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—flavors deepen over time.
Freezer: Freeze in individual portions for up to 3 months; thaw overnight in the fridge.
Reheat: Warm on the stove over medium, stirring occasionally; microwave-safe in a covered bowl for 2–3 minutes.
Notes
• Fresh lime juice is non-negotiable—it really wakes up the dish.
• If you prefer more texture, skip blending and serve chunky.
• A sprinkle of sea salt on top just before serving adds a subtle crunch.
FAQs
Q: Can I use dried beans instead of canned?
A: Absolutely—soak 1½ cups overnight and simmer until tender, adding 3 cups broth instead of 2.
Q: How spicy is this?
A: It’s mild to medium; remove seeds from the jalapeño for less heat or keep them in for a bolder bite.
Q: Is this soup gluten-free?
A: Yes, all ingredients here are naturally gluten-free—just double-check your broth.
Q: What if I don’t have an immersion blender?
A: Transfer half the soup to a blender, pulse until creamy, then stir back into the pot.
Q: Can I make this ahead for meal prep?
A: Definitely—flavors improve after a night in the fridge; portion it into jars for grab-and-go lunches.
Q: What should I serve with this?
A: Try warm corn tortillas, a side salad, or my Vegan Enchilada Casserole for more Mexican flair.
Q: How do I thicken the soup without blending?
A: Simmer uncovered until some liquid evaporates, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Q: Any nut-free or oil-free tweaks?
A: Skip the oil and sauté veggies in a little broth; it’s already nut-free and plant-based.
Conclusion
This Black Bean Recipe is the ultimate vegan, healthy comfort food—easy to make, protein-packed, and bursting with Mexican flavors of cilantro and lime. I hope you give it a whirl, then come back to let me know how it turned out or share your own creative twists. Happy cooking!
Black Bean Recipe
Ingredients
- 2 cans black beans drained and rinsed
- 1 tbsp olive oil extra virgin for best flavor; sub avocado oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 jalapeño jalapeño seeded and chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder or Mexican oregano for a twist
- 2 cups low-sodium vegetable broth or water + bouillon cube
- 1 lime lime juice about 2 tbsp; fresh always trumps bottled
- 1/4 cup fresh cilantro plus extra for garnish
- salt and black pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Stir in onion and jalapeño—sauté until onion is translucent, about 5 minutes. Add garlic, cumin, smoked paprika, and chili powder. Cook stirring for 1 minute.
- Toss in the drained black beans and pour in vegetable broth. Stir gently, then bring to a simmer. Reduce heat to low and cover. Let it cook for 15–20 minutes.
- For a creamier texture, use an immersion blender to puree about half the soup. Stir in lime juice and chopped cilantro. Season with salt and pepper.
- Transfer everything to a 4-quart slow cooker. Cook on HIGH for 3–4 hours or LOW for 6–8 hours. Just before serving, give it one final stir, taste, and adjust seasoning.
- Ladle into bowls, finish with more cilantro, a lime wedge, or a dollop of plant-based yogurt. Enjoy with warm tortillas, crusty bread, or over steamed rice for a protein-packed meal.
