Spiced Black Beans
Spiced Black Beans offer a hearty, flavorful dish infused with aromatic spices like cardamom, cumin, and cinnamon. The creamy beans are perfect for cozy dinners or as a side, appealing to those who enjoy rich, warming flavors with a hint of spice and depth.
Ingredients
Instructions
- In a 4 to 5-quart pan, over medium heat, cook chopped onions in salad oil until limp and lightly browned, stirring often.
- Add chicken broth, dry black beans, tomato paste, cardamom pods, mustard seed, cumin seed, cinnamon stick, coriander, dry red chili pepper, and bay leaf.
- Cover the pan, bring to a boil over high heat, then reduce to a simmer until the beans mash easily, about 3 1/2 hours.
- Optionally, soak beans overnight to reduce cooking time to about 2 1/2 hours.
- Uncover and boil beans on high until the liquid reduces to about 5 1/2 cups, approximately 30 minutes, stirring to prevent scorching.
Tips & Substitutions
For additional flavor, consider adding a splash of lime juice or a dollop of sour cream before serving. If you don't have dry black beans, canned beans can be used in a pinch; just reduce the cooking time. Adjust the heat by using more or fewer dry red chili peppers to suit your taste. This recipe can easily be adapted to fit Mexican recipes by incorporating more spices.
Serving Suggestions
Serve the spiced black beans over rice or in tacos for a hearty meal. They pair beautifully with Enchilada Casserole Con Crockpot for a complete dinner. Garnish with fresh cilantro and avocado slices, or serve alongside a fresh salad for a balanced plate. These beans also make a great filling for burritos or quesadillas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or broth to loosen the beans and heat on the stove over medium heat, stirring occasionally. You can also microwave individual portions in a microwave-safe dish until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Black Beans contains roughly 1750 calories, with 41g protein, 269g carbohydrates, and 94g fat. It is an excellent source of dietary fiber (534% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 970mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans for this recipe?
Yes, while this recipe specifically calls for black beans, you can substitute with pinto beans or kidney beans. Keep in mind that cooking times may vary slightly, so adjust accordingly to ensure the beans are tender and fully cooked.
Is it necessary to soak the beans overnight?
Soaking the beans overnight is optional, but it can significantly reduce cooking time and help with digestibility. If you choose not to soak them, plan for about 3 1/2 hours of cooking time to achieve the desired tenderness.
What can I do if the beans are too watery after cooking?
If you find your beans are too watery, simply uncover the pot and simmer on high heat, stirring frequently, to allow excess liquid to evaporate. This should thicken the mixture and concentrate the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).