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Spicy Black Beans

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.
Course Side Dish
Cuisine Tex-Mex
Keyword Cinco de Mayo, dried beans
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Soak the Beans 8 hours
Servings 8
Calories 212kcal


  • 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
  • lime juice
  • sliced red onion, pickled jalapenos, and crumbled Cotija cheese for serving


  • 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.


Calories: 212kcal