Spiced Black Beans | Component Cooking | Naturally Ella

In my list of components, these spiced black beans are at the top. We eat a lot of quesadillas, tacos, and enchiladas around our house. Having these beans on hand makes these meals much faster and tastier! I typically cook large batches of dried black beans with minimal added flavors then freeze them. From there, I thaw and use the cooking liquid to make these spiced black beans. I love to mix up flavors when I cook these beans. Sometimes I go the spicy route while other times I throw in a handful of cilantro.

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Spiced Black Beans | Component Cooking | Naturally Ella
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Spiced Black Beans
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

An easy cooking component that is as simple as cooking black beans in liquid and spices. 

Course: Component
Servings: 2 servings
Calories: 158 kcal
Ingredients
  • 2 teaspoons olive oil
  • 1 clove garlic minced
  • 1 cup black beans with cooking liquid
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • Salt to taste
Instructions
  1. Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. 

  2. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as needed.

Recipe Notes

Tips & Tricks: If you are using home-cooked beans, be sure to store the cooked black beans in some of the cooking liquid! If you're using canned- you can cut extra salt out by draining and using broth or water in place of the liquid.

Stock up: get the pantry ingredients you will need: Black Beans, Garlic, Spices

Nutrition: see the information.

Spiced Black Bean

variations

Chipotle: Add a sprinkle of chipotle powder or crush a chipotle in adobo sauce and add to the pan while cooking.

Cilantro: Stir in 1/4 cup minced fresh cilantro towards the end of cooking.

White Beans: I’ve done this successfully with white beans and pinto beans. I prefer the black beans but other beans will work!

Fillings: I mainly use these spiced black beans as a filling for burritos, quesadillas, enchiladas, tacos, and even stuffed squash. These beans are perfect for smothering with sauce and cheese.

Eggs: For days I’m feeling kind of lazy, I’ll fry and egg and top the beans with the egg and hot sauce for a protein powder meal. The spiced black beans also make for a solid omelette filling.

Toppings: These beans mash well and you can then spread on toast or crispy tortillas (for tostadas).

Bowls: Whip up your favorite grain then top with these beans, avocado, fresh cilantro, and hot sauce- a solid black bean bowl!

Dip: Puree these beans with broth until smooth and serve with chips. Or, puree and mix in cheese and back for a wonderful cheesy dip.

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