What is it about ‘sloppy’ food that always makes it taste the best!?! Today I am sharing a super feel-good, Spicy Black Beans one-pot comfort food recipe.
This recipe excites me. It’s one of those delightful, medleys of deliciousness. Where the flavours dance and entwine to become so much more than all the individual parts.
The spices are warming, rather than hot so that you can really appreciate the ‘dance’ without being overpowered.
It’s actually pretty simple if you have the dried spices to hand. If you don’t have them all, then you can also try swapping out for ones that you have available instead. This recipe is super forgiving if you deviate.
What’s in the spicy black beans one pot?
I am using some of my favourite spices in this recipe.
- ground coriander with its earthy sweetness
- cinnamon and its punchy zing
- cardamom with its sensual citron favour
- stoked paprika and rich smokiness
- black pepper and a pinch of chilli for a gentle kick
Remember if you don’t have any of these spices, then simply swap them about or use what you have available instead.
Add in tomato (in the form of passata, which is sieved or strained tomatoes, usually found in a jar or bottle etc.). If you don’t have passata or strained/sieved tomatoes then just blend up some tinned tomatoes instead.
Then we have onion, garlic and coconut to complete this simple yet unique blend of flavours. Flavours that are, I am sure, all very thrilled to be in the pot together.
What to eat with your black bean one pot?
Easy! This is a versatile recipe that can be eaten as a stew with…
- potato wedges
- baked potato
A note about black beans (also known as black turtle beans)…
Can you cook dry black beans without soaking them first?
I usually cook my beans from scratch. Black beans (also known as black turtle beans) are one of the fastest dried beans to cook. Even without soaking, they are soft in less than an hour. I make a big panful and then freeze whatever I don’t need at the time in batches.
Should I use dry beans and cook them or use ready cooked from a can?
It works either way.
It’s more convent to use beans from a can if you are in a hurry. This recipe calls for what would probably be (in the UK) a little less than 2 cans of beans (drained weight).
However, it is often more budget-friendly to buy dry black beans in bulk and batch cook them then freeze them ready for use whenever you need them.
Black beans are a high-protein vegan food
Black beans have ended up being my favourite option when it comes to wanting a super high protein food.
They are an important staple food in Central and South American cuisine, offering excellent nutritional value, high in protein and good for antioxidants.
Ok, let’s make this!
I’ve written a printable version of this recipe here…
Spicy Black Beans - Vegan Comfort Food with warming spices
A delicious spicy black bean recipe that serves well with potatoes, rice, millet, quinoa or with rice in a burrito wrap. Vegan and gluten-free as always.
- 1 large red onion (any colour will work)
- Dash of oil (to sauté)
- 1 large garlic clove
- 100ml water
- 400g pre-cooked black beans
- 300ml passata (seived/strained tomatoes in a jar/bottle)
- 10 cardamom pods
- 1 teaspoon sea salt
- Twist of black pepper
- 1 teaspoon coconut sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- Pinch ground chilli
- 50g (¼ block) creamed coconut
- Finely chop onion.
- Heat a dash of oil (I use coconut or olive oil) in a big pan and toss in the onion, stirring regularly for a couple of minutes.
- Crush garlic and toss in with the onion to sauté.
- Add the water, black beans and passata and bring to the boil. Once it's boiling turn down the heat to simmer the contents.
- Grind the cardamom seeds (after discarding the pods), with a pestle & mortar (or a sharp heavy knife) and add to the pan.
- Add the salt, pepper, coconut sugar, coriander, cinnamon, smoked paprika and chilli and mix in.
- Allow to cook for at least 15 minutes. Longer cooking is also great, if you have the time, to allow the flavours to dance and infuse together.
- Chop the creamed coconut (which comes in block form) and add near the end of the cooking period. Allow to melt in and infuse. If you don't have creamed coconut then use at least 100ml of coconut cream instead.
- This serves right away or keeps for up to a week in the fridge (the flavours will also continue to develop as the days go by too).
Looks really nice, am about to try it. However, I’m missing the essential point, at which stage are you adding the black beans? Right after the onion and garlic?
Oh yes! You add the beans along with the water – I’ll update the recipe above to clarify.
No worries. We applied a few variations of spices as we live on the road and don’t carry too much with us in the car but it was still wonderfully spicy and warm and comforted us heaps on this cold and rainy day on the campsite.
Many thanks ?
Trin ! Perfect timing and a great recipe for a change as we head into winter. I love your combination of warm spices and the coconut block just adds that creaminess, no?
Much love to you – miss you !!!!
Always a delight to hear from you Jan!
Gotta put coconut in ha ha – as always.
Big love and miss you too!
Just cooked this recipe. It was delicious and so easy to put together. I had it with a jacket potato.
Fab delighted to hear it 😉
Can you replace coconut cream with something if you dont like coconut? Just learning a vegan diet
Hi there, thank you for tuning in. Coconut is an awesome addition to vegan food for creaminess and flavour. If you prefer not to use it, then in something like this recipe you can leave it out and it will still taste delicious.
I hope that helps. Be bold and explore and I hope that you find some helpful things here.
Absolutely amazing recipe. I added chipotle paste to this and a few squares of 80% dark chocolate and it was beyond fabulous. Thank you so much for this recipe!
Wonderful – delighted to hear it.
Do you soak the beans overnight or just cook them from hard?
I’ve written about it above (cut and pasted below)…
I hope that helps.
A note about the black beans (also known as black turtle beans)…
I cook my beans from scratch. Black beans (also known as black turtle beans) are one of the fastest dried beans to cook. Even without soaking they are soft in less than an hour. I make a big panful and then freeze whatever I don’t need at the time in batches.
You can of course use pre-cooked black beans straight from a can. This recipe calls for what would probably be (in the UK) a little less than 2 cans of beans (drained weight).
I love coconut but I have only the dedicated coconut and coconut oil. Could I use the desiccated coconut or a combo of that and the oil?
It would still taste good without coconut or with one of your alternatives.
It would be different, but it would still be delicious 😉
AMAZING!!! Had it with sweet potato! Wow!!!
Hi, is the weight of beans the dry weight or cooked weight? I don’t really want to be cooking 400g of dried beans and ending up with more beans than I am going to use!
It is ‘cooked’ black beans not dry 🙂 It does say that in the ingredient list, but it’s easy to miss these things.
Thanks very much 😊 Roughly what weight in dry beans would that be? Sorry!
An approximate guess would be 200g of dried to yield 400g of cooked. With this recipe, you can use less or more beans, which will still work well.
If I am cooking beans from scratch I often cook quite a bit more and then freeze the extra for later use (great if you have a freezer).
I hope that helps 🙂
Thanks so much for your help, I’ll try 200g. Funnily enough, I only defrosted my freezer last night!
Enjoy! You are welcome.