“Goes with Everything” Black Beans Recipe
This is my go-to black beans recipe because, as the name suggests, it goes with everything.
I use it as a side dish, as a vegetarian taco filling, in a burrito bowl with rice and fixings, or eat it plain right after I make it. You can turn this recipe into just about anything you want.
Black beans are loaded with fiber, protein, and good nutrition. Plus, they’re inexpensive!
This dish is not just a side; it’s a foundation for countless meals, adding depth, nutrition, and flavor to your dishes. Whether wrapping up a taco, filling a burrito, or simply looking for a hearty addition to your bowl, these black beans are your go-to solution.
The combination of high fiber and protein in black beans can help to slow the absorption of sugar into the bloodstream.
This slow absorption is beneficial for blood sugar control, making black beans a smart choice for individuals with diabetes or prediabetes. In short, the fiber and protein in black beans make them a great choice for anyone wanting to eat healthier.
Ingredients:
- Black Beans: The star of the show. Opt for canned for convenience (drain and rinse them to make the easier to digest) or dry beans for a more economical and plastic-free option (pressure cooking dry beans in an Instant Pot is fast and makes them easier to digest.) Remember, while this recipe favors black beans for their texture and taste, feel free to substitute with any beans you have on hand or prefer.
- Poblano Pepper (or red bell pepper): Poblanos are mild-to-medium that are full of flavor and powerhouses of vitamin A, iron, calcium, and potassium. If you’re in the mood for extra spice, throw in a jalapeno. Prefer a milder dish? A bell pepper is your friend here.
- Onion: Red, white, or yellow, the choice is yours. Onions are indispensable, offering vitamins, fiber, and that essential savory note that underpins the dish.
- Fresh Garlic: Skip the powder; fresh garlic is where it’s at. Chop, grate, or press to raw garlic to release its health-boosting sulfur compounds, enhancing flavor while potentially aiding in regulating blood pressure and cholesterol.
- Spices: A simple yet effective blend of chili powder, ground cumin, and salt
- Lime and/or Vinegar: A splash of vinegar-based hot sauce or fresh lime juice to add a burst of acidity, balancing the flavors beautifully.
Description
This black beans recipe is flexible, nutritious, and goes with everything. This recipe makes enough for 8 tacos or 4 side servings. Easily double or triple as needed.
- 2 teaspoons extra virgin olive oil or avocado oil
- 1/2 white or yellow onion, diced
- 1 medium poblano pepper, seeds and ribs removed, diced
- 2 cloves garlic, finely chopped, grated, or pressed
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can of black beans, drained and rinsed
- 1/2 teaspoon Cholula hot sauce (or your favorite vinegar-based hot sauce)
- Juice of 1/2 a lime
- 3/4 teaspoon sea salt
Optional:
- For spicy black beans: 1 small jalapeno pepper, seeds and ribs removed, diced (add with poblano pepper)
- Heat the oil in a large saute pan over medium heat. Add the onions, poblano pepper, and a pinch of salt. Saute until softened (about 5 minutes).
- Stir in the garlic, chili powder, and cumin. Saute for 2 more minutes until fragrant, lowering the heat if the garlic starts to brown.
- Add black beans, hot sauce, salt, and 1/4 cup of water. Cover, and cook over a medium simmer for 10-15 minutes until the black beans are heated through and the water has evaporated.
- Use as a side dish, in tacos, with rice or alone.
Leftovers keep in the fridge, covered, up to 5 days.
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