These easy simple vegan black beans are a healthy staple diet for millions of people on a daily basis and on their own provide many of the nutrients and protein required in a daily diet. They are a great source of fiber and low in fat. Not only that they are delicious as is, but when added to other dishes create a magic harmony. This recipe is a simple starting point to create other dishes or used as a side. The recipe also works for other bean varieties and is a very traditional method and flavor ingredient list for simple beans in many parts of the Middle Americas.
Using this template for a recipe you can also apply the same base ingredients to other varieties, such as pintos, white beans, garbanzo beans, pink beans, kidney beans, or lentil varieties. The only change would be the amount of water added depending on the type (and freshness).
Other Uses For Beans
These healthy vegan black beans are a great starting point for refritos or refried beans. They make a great accompaniment to egg dishes and are great simply served on their own or with some rice, often known as pinto gallo. You can also use them in soups or with braised meats, sausages, or seafood. They even make a great addition chilled to healthy salads and as an accompaniment for bowls with grains and greens. As a simple side they are great as is, or sprinkled with a cheese such as queso fresco or cotija crumbles, and eaten with warm tortillas. Want some zing? Add some Quick Pickled Chiles for an added kick! We also like to use them in bean salads chilled in summertime with some vinaigrette.
How Should I Season and is enough enough?
The seasoning profile ingredients are meant to accompany not over power the beans themselves. Often times people want to overdo the seasoning, but go easy on the amounts added to keep it clean and simple. If more spice or flavor is desired we recommend adding these additions after cooking, such as with a red or green salsa, some chile vinegar, etc.
Simple Black Beans
Equipment
Ingredients
- 8 ounces dried black beans
- .5 tsp fresh garlic finely chopped, or smashed
- 1 tbsp white onion finely chopped. can substitute with spanish or yellow onion
- 1 tsp serrano chile can substitute with jalapeno
- .5 tsp sea salt
- 1 tbsp canola oil can substitute with vegetable or peanut oil
- 1 quart water amount may vary
Instructions
- Begin by portioning the ingredients. For the chiles, onion, and garlic it varies according to taste but they are usually best finely chopped
- Meanwhile, cover the beans with water in a bowl. Allow to sit several minute or as long as overnight in the fridge, then drain with your hand or a seive. Check for rocks or lumps of dirt and discard if found.
- In a sauce pan, cook the chopped garlic, onion, and chile with the canola oil over low heat, being careful not to burn. When they are translucent, add the beans and salt and cover with fresh water. Bring to a simmer and cook slowly until tender. Depending on how fresh the beans are cooking time will vary. If they begin to dry simply add more water
