Vegan Black Beans
Turn any night of the week into an instant fiesta with these quick cooking Vegan Black Beans bursting with aromatic and savory flavors. Perfect for topping tacos, building burritos, or assembling your favorite bowl, this recipe turns a pantry staple into a star.
Servings: 6
Calories: 137kcal
Ingredients
- 2 cans black beans drained and rinsed
- 1 tablespoon cilantro fresh
- 3 sweet peppers mini and diced
- 4-5 green olives
- 1 tablespoon onion minced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- 1 tablespoon organic garlic olive oil (use code 15GOLDENGK for 15% off)
- 2 ¼ cups vegetable broth
Instructions
- Rinse and drain your black beans. Set them aside
- Finely chop your onions, sweet peppers, cilantro, and olives.
- Heat a medium saucepan over medium heat. Add your olive oil and allow it to heat through.
- Add your sweet peppers and onion. Let them cook for one minute until fragrant.
- Add the rest of your ingredients and stir to combine. Let the beans come to a boil. Allow them to boil for 3-4 minutes, stirring the entire time.
- Reduce the heat to low and cover the saucepan with a lid. Allow the beans to simmer for 30 minutes, or until the sauce has thickened and reduced.
Notes
Top tips:
- To control the sodium content of this recipe, you can use low-sodium beans in this recipe.
- Make sure to fully rinse the beans and allow them to drain well.
- If you don’t have sweet mini peppers you can dice up a red, yellow, or orange bell pepper. You will only need about ⅓ cup.
- Skip the fresh oregano for this easy black beans recipe, but don’t skip the fresh cilantro!
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 785mg | Potassium: 433mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2073IU | Vitamin C: 76mg | Calcium: 32mg | Iron: 2mg
