Jazz up canned black beans with this easy recipe for spicy black beans. Made completely out of pantry staples, this protein-packed dish is a good one to keep in your back pocket for those days when you have to make do with what’s on hand.
I came up with this recipe during a recent snowstorm when our fridge was empty and I didn’t want to brave the icy roads to go to the grocery store. I challenged myself to make something quick, easy, and tasty from ingredients I already had on hand. This flavorful dish was the result.
Why you’ll love this recipe
- 100% pantry-based: This recipe is completely made from spices, canned beans, and staples found in your pantry or fridge. It’s perfect for those days when you’re really pressed for time or you can’t squeeze in a trip to the grocery store.
- Quick and easy: This dish comes together in about 15 minutes. You can enjoy it alone or over rice or quinoa.
- Protein-rich: Canned black beans are high in protein and fiber, keeping you feeling full longer and giving you sustained energy.
Ingredients
- Low-sodium vegetable broth: Enhances the depth of flavor and creates a saucy consistency.
- Tahini: Adds subtle creaminess and richness. Tahini contains healthy fats, vitamins, and minerals. It also contains antioxidants known as lignans, which have protective benefits.
- Tomato paste: Contributes the warmth and essence of tomato flavor. Tomato paste is a good source of lycopene, an antioxidant that supports heart and bone health.
- Ground cumin: Adds a warm, slightly smoky flavor. Cumin contains antioxidants and aids in digestion.
- Garlic powder: Adds aromatic depth. Garlic powder boosts immunity and helps maintain a healthy blood pressure.
- Onion powder: Adds savoriness to round out the dish. Onion powder is high in antioxidants and promotes heart health.
- Chipotle chili powder: Adds smokiness and spice. Feel free to substitute another type of chili powder if you do not have chipotle chili powder in your pantry.
- Ground coriander: Coriander has a lovely, almost floral fragrance. It lifts and brightens the flavor of the dish.
- Ground cayenne pepper (optional): For an extra spicy kick.
- Freshly cracked black pepper: Adds a subtle bite and enhances the overall flavor.
- Canned black beans: Canned black beans have a naturally mild taste, making them the perfect background for building flavor. Black beans are a fantastic plant-based protein source and are also high in fiber.
- Green olives with pimientos (optional): It never occurred to me to put green olives in black beans until I tried them in Cuban black beans when I lived in Miami. Wow! They add a briny zing that really livens up the dish. Olives are high in sodium, however, so if you are watching your sodium intake for health reasons, you may want to reduce the amount or omit them altogether.
- Rice vinegar: Adding a splash of vinegar right at the end instantly brightens and balances the dish. I prefer rice vinegar because it has a more mild flavor. Red wine vinegar or apple cider vinegar are more traditional and are fine substitutes, but they both have a slightly more assertive bite, so it’s ultimately a matter of personal preference (or whatever you happen to have in your pantry).
- Kosher salt or sea salt (optional): An optional pinch will enhance the flavor, but feel to omit if added sodium is a concern.
- Cooked brown rice or quinoa (optional): Both options provide a high-fiber base for the spicy black beans. Feel free to substitute another grain, if desired.
See recipe card for quantities.
Instructions
- Step 1: Add the broth, tahini, tomato paste, cumin, garlic powder, onion powder, chipotle chili powder, ground coriander, ground cayenne pepper (if using), and a few cracks of black pepper to a small bowl.
- Step 2: Whisk to combine, breaking up any chunks of tahini or tomato paste. The sauce should have a thin consistency and an even appearance.
- Step 3: Add the beans to a large sauté pan or skillet over medium heat. Pour the sauce over the beans and cook, stirring occasionally, until warm (approximately 5 to 8 minutes).
- Step 4: Remove from heat and stir in the vinegar and olives (if using). Taste and add more spice and/or a pinch of kosher salt or sea salt, if desired. Serve plain or over a bowl of brown rice or quinoa.
Equipment
- Small bowl
- Whisk or fork
- Large sauté pan or skillet
- Heat-safe spoon
- Measuring cups
- Measuring spoons
Storage
Leftover spicy black beans will keep in the fridge for 4 to 5 days. They can also be frozen in a sealed container for up to 1 month (allow to cool completely before freezing).
Top Tip
Prepare the brown rice the day before you plan to make this recipe so it’s ready when you need it. Or, free up your stovetop while cooking the beans by making the brown rice in an Instant Pot.
If you prefer to cook a grain the day of but are short on time, opt for quinoa instead of brown rice. It has a much shorter cook time on the stovetop (15 minutes!) so you can start cooking the quinoa while you measure the spices and it will be ready around the time the beans are done.
FAQ
Yes! Black beans are an excellent source of plant-based protein. They are also high in fiber, making them a satisfying main dish.
You don’t have to, but I prefer to do so for several reasons. Others may disagree, but I find the liquid they come in to be murky and somewhat slimy, making the resulting texture and appearance less appetizing. Rinsing them also reduces the starch from the liquid, cuts down on the sodium, and helps prevent a bitter taste.
A small splash of vinegar helps enhance and brighten the flavor of the beans and other spices.
Related
Looking for other main dish ideas? Try these:
Spicy Black Beans
Equipment
- small bowl
- whisk or fork
- large sauté pan or skillet
- heat-safe spoon
- measuring cups
- measuring spoons
Ingredients
- ½ cup low-sodium vegetable broth
- 1 tablespoon tahini
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground coriander
- ⅛ teaspoon ground cayenne pepper (optional)
- freshly cracked black pepper
- 1 15-ounce can black beans drained and rinsed
- ¼ cup green olives with pimientos roughly chopped (about 4 to 5 large olives; optional)
- ½ to 1 teaspoon rice vinegar to taste (red wine vinegar or apple cider vinegar are fine alternatives)
- 3 cups cooked brown rice or quinoa (optional; see Top Tip)
Optional extras
- freshly squeezed lime juice
- fresh cilantro chopped
- purple cabbage chopped
- hot sauce
Instructions
- Make the sauce: In a small bowl, combine the broth, tahini, tomato paste, cumin, garlic powder, onion powder, chipotle chili powder, ground coriander, ground cayenne pepper (if using), and a few cracks of black pepper. Whisk, breaking up any chunks of tahini or tomato paste, until the sauce is blended. It should have a thin consistency and an even appearance.
- Cook the beans: Add the beans to a large sauté pan or skillet over medium heat. Pour the sauce over the beans and cook, stirring occasionally, until warm (approximately 5 to 8 minutes).
- Finish: Remove from heat, add the vinegar, and stir well. Stir in the green olives (if using). Taste and add more spice and/or a pinch of salt, if desired.
- Serve: Serve as-is or over a bowl of brown rice. Garnish with any of the optional extras.
Notes
- Store leftovers in the fridge for 4 to 5 days. Spicy black beans can also be frozen in a sealed container for up to 1 month (allow to cool completely before freezing).
