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.
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.🙏🙏