Description
This hearty vegan black bean recipe uses onions, jalapeño, garlic, tomatoes, and spices for a delicious plant-based side or main dish.
Ingredients
Scale
- 2 cans (15 ounces/425 grams) no salt added black beans (1 can drained and 1 can NOT drained)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced or crushed
- 1 jalapeño, finely diced (seeds and ribs removed for less heat)
- 1 large tomato, small diced (about 230 grams)
- 2 teaspoons chili powder (the spice blend not cayenne pepper or chili flakes)
- 2 teaspoons ground cumin
- 3/4 teaspoon salt, or to taste (adjust based on salt in beans)
- 2 tablespoons fresh lime juice
Instructions
- Drain and rinse one can of black beans, but not both.
- Preheat a non-stick large sauté pan over medium heat.
- Cook the onion until translucent, about 5 to 6 minutes. Use oil if you prefer, for oil-free have water nearby and add a tablespoon of water at a time to deglaze if the onions start to stick. Turn down the heat if needed to prevent burning.
- Add the garlic and jalapeño and cook for 1 to 2 minutes.
- Add the diced tomatoes with a pinch of salt and cook down for about 6-10 minutes, until most of the tomato liquid is gone, they have shrunk in size, and have broken down. Stir occasionally. If the tomatoes start to stick, add a splash of water to prevent burning.
- Add both cans of beans, chili powder, cumin, and salt. Use the liquid from the can of beans that wasn’t drained to scrape off any cooked-on bits.
- Bring to a simmer then turn the heat down to low, don’t boil. Gently simmer uncovered on low for about 10 minutes, or until the beans thicken and become a little saucy. Stir occasionally. If the beans become too dry, add a splash of water.
- Stir in the lime juice and taste and adjust for seasoning.
Notes
If you use black beans with salt then you may want to reduce the salt in the recipe.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: main course
- Method: stovetop
- Cuisine: mexican inspired
