This Spicy Black Beans Recipe turns an inexpensive bag of dried beans into a large bowl of super flavorful and creamy black beans. Makes a great side dish for any Mexican meal.
Top with red onion, pickled jalapeno slices, cilantro, and a little cotija cheese and you’ll swear you never tasted black beans so good. Since beans by themselves are very bland, I think they are an ideal food for making really spicy.
Add Some Spice
These beans get heat from a couple of sources. There’s 3 diced jalapeno peppers, some chili powder and chipotle TABASCO Sauce. If you haven’t tried Chipotle TABASCO Sauce, try it. It is by far my favorite flavor of TABASCO Sauce. I almost can’t eat scrambled eggs without it. What I love about it is it has a wonderful smokey flavor and it is less spicy than regular TABASCO. That means wou can add a whole lot more without it getting flaming hot. 🙂
Ingredients Notes
- Black Beans– you will need 1 pound of dried black beans.
- Chicken Broth– vegetable broth can be used if you want to make it vegetarian.
- Onion– either sweet or yellow.
- Jalapenos– I find 3 to be just the right amount. Use fewer if you want your beans less spicy.
- Garlic Cloves– can substitute a teaspoon of garlic powder.
- Ground Cumin– adds a nice earthy flavor.
- Chili Powder– use a regular chili powder or ancho or chipotle chili powder for more flavor.
- Bay Leaf– adds additional flavor.
- Chipotle TABASCO Sauce– by far my favorite TABASCO sauce and so good with anything Mexican. You can substitute with another hot sauce. Cholulu is a good choice.
- Lime Juice– acidity brings out the other flavors.
Recipe Tip
Naturally, a chipotle-flavored hot sauce goes fantastically with anything Mexican. If you don’t have Chipotle TABASCO Sauce, I would use Cholula hot sauce and a chipotle chili powder so you at least get some of the smokey chipotle flavor.
Soak and Then Cook
You will need to plan ahead to soak the beans for 8 hours. Then they will slow cook for 2 1/2 hours during which they break down some and turn the cooking liquid into a thick gravy. So good!
How To Serve
These Spicy Black Beans will make a great side to any Mexican meal. They go great with quesadillas, tacos, and burritos! I especially love them with Baked Chicken Chimichangas and Lightened Up Salsa Verde Enchiladas. When serving them, I like to top them with diced red onion, pickled jalapenos, chopped fresh cilantro, and crumbled Cotija cheese.
Try These Other Mexican Sides
- Mexican Coleslaw
- Mexican Rice
- Mexican Chorizo Rice
- Tex-Mex Pasta Salad
- Slow Cooker Spicy Pinto Beans
Spicy Black Beans
Equipment
Ingredients
- 1 pound dried black beans
- 1 (32-ounce) container chicken broth
- 1 sweet or yellow onion,, sliced
- 3 diced jalapenos
- 2 garlic cloves,, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 1 teaspoon chipotle Tabasco sauce
- 1 to 2 teaspoons lime juice
- sliced red onion, pickled jalapenos, and crumbled Cotija cheese for serving
Instructions
- Place black beans in a large bowl and cover with 2 inches of water. Let soak for 8 hours. Drain.
- Combine drained beans, chicken broth, onion, jalapeno, garlic, cumin, chili powder, bay leaf, and Tabasco sauce in a Dutch oven.
- Bring to a boil. Reduce heat, cover, and simmer for 2 hours, stirring occasionally.
- Uncover and simmer for another 30 minutes. Add a little water if it get too thick before the beans are tender.
- Season to taste with salt and pepper and add lime juice.
- Serve with red onion, pickled jalapenos, and crumbled cotija cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published April 18, 2020.
I sautéed 2 (each) small red & green jalapeño, leftover red, yellow & green peppers, 2 med onions. I used Tablespoons of seasoning instead of t. It’s in crockpot now so I’ll add more notes later tonight.
Good morning. this is a great recipe. and I wonder how come recently I see bunch of black beans recipes witch is very good but never happened before.🙏🙏