Spicy Black Beans
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.
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).