I’ve always had a love relationship with black beans. They are such an affordable and versatile dish. Once you figure out your favorite seasonings, this dish will become you’re go to for those late nights or last minute meals. It is just as easy to pop open a can of organic black beans add seasonings and let it simmer while you fix or prepare the rest of your dinner.
I remember years ago when I used to work long hours, had to pick him up from preschool and I wasn’t always able to cook crazy dishes for my oldest son. All I had to do was make him black beans with rice and a vegetable and he was happy! Black beans are so nutritious to say the least. You can have a filling and healthy meal with this Black bean recipe, a bowl of quinoa and any vegetables you desire. Once you try this recipe you’ll always have it stocked and prepare in your refrigerator!
One of my favorite fast food chains is Chipotle and their black beans are my favorite. I happened to be curious one day and wanted to look up their recipe {there’s tons of copycat restaurant recipes all over the internet}. I was actually really curious as to what it was because their black beans tasted so familiar to mine. The recipe I made over 12 years ago. Little did I know that it was literally the same recipe that I used except I never added sugar. So you could say that I decided to add that to my recipe and it was pretty good although you could always omit it. I think it just tames the spice a little. All up to you.
Add all ingredients listed above to a small pot on medium-high heat.
Bring to a low boil then reduce the heat to low. Cover the pot and let it simmer 40 minutes.
Divide individual portions and serve with side of quinoa or rice. The beans go great to top your loaded nachos or tortilla chips.
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 2 cans Black Beans undrained
- 1 tablespoon Garlic minced
- 1 teaspoon Chili Powder
- ½ teaspoon Ground Cumin
- ¼ teaspoon Allspice
- ¼ teaspoon Coconut Sugar
- Sea Salt to taste
Ingredients
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- Add all ingredients listed above to a small pot on medium-high heat.
- Bring to a low boil then reduce the heat to low. Cover the pot and let it simmer 40 minutes.
- Divide individual portions and serve with side of quinoa or rice. The beans go great to top your loaded nachos or tortilla chips.
I found this recipe at Allyscooking.com
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
