A hearty and flavorful dish is perfect for feeding a crowd while keeping things plant-based and nutritious. Packed with aromatic spices, these black beans are sure to satisfy everyone at your next gathering.
Prep Time20 min
Cook Time4 hr 10 min
Total Time4 hr 30 min
Difficulty
Hard
Simple Cooking Tips
Rinse the beans well before cooking to reduce any bitterness and improve texture.
Use fresh spices or toast them lightly in a dry pan to bring out their best flavor.
Stir occasionally while cooking to prevent the beans from sticking to the bottom of the pot.
Ingredients
0/16
Why This Recipe Stands Out
Full of rich, comforting flavors that come from the blend of spices and hearty black beans. It is both nutritious and satisfying, making it perfect for feeding a large group without spending hours in the kitchen. Plus, it’s naturally vegan and packed with protein and fiber.
Step 1
Gently heat some oil in a large pot over medium-high heat. Toss in the onions and cook them until they’re soft and translucent, about 5 minutes. Next, add the beans along with enough water to cover them by 3 to 4 inches. Stir in the tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring everything up to a boil.
Step 2
Once boiling, lower the heat, cover the pot, and let it simmer gently. Give it a stir every now and then, and cook until the beans are tender—this usually takes around 3 1/2 to 4 hours.
Step 3
When the beans are nice and soft, take the lid off and turn the heat up to high. Let it boil, stirring frequently and mashing some of the beans against the bottom to thicken the sauce. This should take about 30 minutes. Finally, taste and season with salt to your liking.
249
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Combinations
Serve the beans over fluffy rice or alongside warm tortillas. They also pair well with fresh salsa, avocado slices, or a simple green salad. For an extra touch, add a squeeze of lime or a sprinkle of chopped cilantro right before serving.
Storage Suggestions
Allow the beans to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 5 days. They also freeze well—portion into meal-sized containers and freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Frequently Asked Questions
Can I use canned black beans instead of dried for this recipe?
Canned beans can be used, but reduce cooking time since they are already soft. Adjust liquid and skip the long simmering step.
How do I store leftovers and how long will they last?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
What can I substitute if I don’t have epazote?
You can omit it or substitute with a small amount of dried oregano or bay leaf for a similar herbal note.
Can I make this recipe in a slow cooker?
Yes, sauté onions first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or until beans are tender.
How spicy is this dish with pasilla chiles?
Pasilla chiles add mild to medium heat with a smoky flavor, but you can adjust the number of pods to your spice preference.
Do I need to soak the dried black beans before cooking?
Soaking is optional but recommended to reduce cooking time and improve digestibility.
Can I use a different oil instead of avocado oil?
Yes, any neutral oil like canola or vegetable oil will work fine.
How do I know when the beans are done cooking?
The beans are done when they are tender and can be easily mashed with a spoon.
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