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.
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.
Notes
Tip: If you’d rather soak dried beans, use 1½ cups (about 12 oz) dried black beans—soak overnight and cook until tender.
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