Black beans are seasoned with spicy jalapeños, garlic, red onions, fresh cilantro herb and spices. Spicy black beans are a nice accompaniment with a variety of different spanish-style dishes as well can be enjoyed with corn chips, made into a wrap or used in bean casserole dishes.
Spicy Black Beans
Ingredients Makes: 4 servings
1 cup dry black beans
4 cups purified water + 4 cups purified water
1 bay leaf
1 yellow onion, peeled and quartered
1 tbsp extra-virgin olive oil
1 medium red onion, diced
1-2 jalapeños, ribs & seeds removed then diced
4-5 cloves garlic, minced
1/2 tsp sea salt
1 tsp ground cumin
1/2 tsp chilli powder
1/4 cup fresh cilantro, de-stemmed & chopped
3 tbsp lime juice
Rinse 1 cup of dry black beans and then soak in 4 cups of purified water for at least 6 hours or overnight. After soaking the black beans drain the water, rinse again and then set aside. The beans should have doubled in size.
In a large soup pot or dutch oven, add 4 cups of purified water and bring it to a boil. Add the pre-soaked black beans and cook for a few minutes. Remove any scum that forms on top of the water then reduce the heat to a low simmer. Add the quartered yellow onion and bay leaf, then cover the beans and simmer for 40 minutes to 1 hour or until fully cooked, (this depends on the age of the beans). Test the black beans for readiness by pressing between two spoons or by taste testing.
When the beans are fully cooked, strain out any access water and remove the onion and bay leaf; then set the beans aside in a bowl.
Heat extra-virgin olive oil in a large stockpot over medium-low heat. Sauté the onions and jalapeños for 4-5 minutes or until the onions turn translucent. Stir occasionally to prevent burning. Add the minced garlic and continue to cook for 30 seconds longer or until fragrant.
Stir the black beans into the onion mixture and then mix in the sea salt, cumin, chilli powder, freshly chopped cilantro and lime juice. Use the black beans in a planned recipe or store the beans in a fridge until ready to use or enjoy. Beans will keep for 5 days in the fridge.
Recipe shared by: J. Marshall
*Try these black beans in our Black Bean Burritos wrap recipe here!
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