Name: Spicy Black Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 very small poblano pepper; 1 tbsp avocado or vegetable oil; 3 tbsp red onion (finely diced); ½ small serrano pepper (finely minced); 2 large cloves of garlic (minced); ¼ tsp cumin; ¼ tsp dried coriander; ¼ tsp chili powder; ⅛ tsp paprika; ⅛ tsp dried oregano; Sea salt and freshly cracked black pepper (to taste); 1 15-oz can of black beans, drained; ⅓ cup chicken broth or vegetable broth; Fresh cilantro (chopped); Cotija cheese (crumbled)

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This easy, spicy black beans recipe is a quick, flavorful, and healthy side dish or a terrific base for burritos, enchiladas, and tacos.

I love this restaurant-style black beans recipe using canned beans and roasted poblano pepper, which is loaded with flavor, but super easy to make. I made these quick & easy black beans to pair with some carnitas, cilantro & lime rice, flour tortillas, and a simple avocado & salad with chipotle honey vinaigrette. The beans were super tasty, had a nice kick, and paired well with the rest of the meal, but next time, I’ll make a double batch!

Spicy Black Beans

Ingredients:

1 very small poblano pepper
1 tbsp avocado or vegetable oil
3 tbsp red onion, finely diced
½ small serrano pepper, finely minced
2 large cloves of garlic, minced
¼ tsp cumin
¼ tsp dried coriander
¼ tsp chili powder
⅛ tsp paprika
⅛ tsp dried oregano
Sea salt and freshly cracked black pepper, to taste
1 (15-oz) can of black beans, drained
⅓ cup chicken broth or vegetable broth

Serving:

Fresh cilantro, chopped
Cotija cheese, crumbled

How to Make Spicy Black Beans:

Prepare the poblano pepper by preheating the oven to broil and setting the oven rack directly under the broiler.

Line a baking sheet with foil and place the small poblano pepper on top.

Broil the pepper for 3-4 minutes or until the skin is blackened and blistered.

Carefully flip it over and broil for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, place the charred chile in a large zip-lock bag, and seal it.

Allow it to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds. Chop the poblano and set it aside.

Cook the onion & serrano by heating the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes.

Add the garlic, cumin, coriander, chili powder, paprkia, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.

Add drained black beans, chicken broth, and 2 tablespoons of chopped roasted poblano (saving any remaining for another recipe), and bring to a boil. Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.

Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy.

Spicy Black Beans

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Sides

Cuisine: Mexican

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

1 very small poblano pepper
1 tbsp avocado or vegetable oil
3 tbsp red onion finely diced
½ small serrano pepper finely minced
2 large cloves of garlic minced
¼ tsp cumin
¼ tsp dried coriander
¼ tsp chili powder
⅛ tsp paprika
⅛ tsp dried oregano
Sea salt and freshly cracked black pepper to taste
1 15-oz can of black beans, drained
⅓ cup chicken broth or vegetable broth

Serving:

Fresh cilantro chopped
Cotija cheese crumbled

Instructions

Prepare the poblano pepper by preheating the oven to broil and setting the oven rack directly under the broiler.
Line a baking sheet with foil and place the small poblano pepper on top.
Broil the pepper for 3-4 minutes or until the skin is blackened and blistered.
Carefully flip it over and broil for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, place the charred chile in a large zip-lock bag, and seal it.
Allow it to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds. Chop the poblano and set it aside.
Cook the onion & serrano by heating the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes.
Add the garlic, cumin, coriander, chili powder, paprkia, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.
Add drained black beans, chicken broth, and 2 tablespoons of chopped roasted poblano (saving any remaining for another recipe), and bring to a boil.
Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.
Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy.