When it comes to cooking with dried black beans, the possibilities are endless. Whether you’re looking for a hearty soup to warm up on a chilly day or a flavorful salad to add some excitement to your lunch routine, these versatile legumes have got you covered. In this article, we’ll be exploring 20 delicious and creative recipes that showcase the best of dried black beans. From classic soups and stews to innovative salads and desserts, there’s something for every taste and occasion.
So, without further ado, let’s dive into our collection of flavorful dried black bean recipes. Whether you’re a seasoned cook or just starting out in the kitchen, these ideas are sure to inspire you to get creative with this incredible ingredient.
Cuban-style black bean soup with smoked ham hock
This hearty soup is a staple of Cuban cuisine, with the rich flavor of smoked ham hock adding depth and complexity to the creamy black beans. Serve with crusty bread or over rice for a comforting meal.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 smoked ham hock, bone removed
– 4 cups chicken broth
– 1 cup water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add ham hock, black beans, broth, water, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
3. Remove ham hock and let cool. Shred meat from bone and return to pot. Simmer an additional 15 minutes or until beans are tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 1 hour 15 minutes
Spicy Mexican black bean and corn salad
This vibrant salad combines the flavors of Mexico with a kick of heat, perfect for adding some excitement to your next gathering or meal.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1-2 diced jalapeños or other hot peppers for added heat
Instructions:
1. In a large bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, smoked paprika (if using), salt, and pepper.
3. Pour the dressing over the bean mixture and stir to combine.
4. Add diced jalapeños for an extra spicy kick (optional).
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes
Slow-cooked black bean chili with ground turkey
This slow-cooked chili recipe is a perfect blend of flavors and textures, combining the richness of ground turkey with the earthy goodness of black beans. Perfect for a cozy dinner or a casual gathering with friends.
Ingredients:
– 1 lb ground turkey
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Brown the ground turkey in a large skillet over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, salt, and pepper.
4. Transfer mixture to slow cooker; add diced tomatoes and black beans.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Black bean and sweet potato enchiladas
This recipe combines the comforting flavors of sweet potatoes and black beans with the spicy kick of enchilada sauce, all wrapped up in tender tortillas. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 cup enchilada sauce
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Salt and pepper to taste
– Optional toppings: sour cream, avocado, cilantro
Instructions:
1. Preheat oven to 375°F.
2. Roast sweet potatoes in the oven for 30-40 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add black beans to the skillet and stir to combine. Season with salt and pepper.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble enchiladas by spooning bean and sweet potato mixture onto tortillas, then rolling up and placing seam-side down in a baking dish.
7. Pour enchilada sauce over the top and sprinkle with cheese.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Jamaican jerk-spiced black bean stew
Experience the bold flavors of Jamaica with this hearty and aromatic black bean stew, infused with the warmth of jerk spices.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper (optional), seeded and chopped
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon jerk seasoning
– Salt and black pepper, to taste
– 4 cups vegetable broth
– 1 tablespoon brown sugar
Instructions:
1. In a large pot, sauté the onions, garlic, and Scotch bonnet pepper (if using) in a little water until softened.
2. Add the cumin, curry powder, jerk seasoning, salt, and black pepper. Cook for 1 minute.
3. Add the soaked and drained black beans, vegetable broth, and brown sugar. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
Cooking Time: 45-60 minutes
Black bean and quinoa stuffed peppers
Add some excitement to your meal routine with this flavorful and nutritious recipe, featuring tender peppers filled with a savory blend of black beans, quinoa, and spices.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked black beans
– 1 cup cooked quinoa
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked black beans, quinoa, onion, garlic, cumin, paprika, salt, and pepper.
3. Stuff each pepper with the bean-quinoa mixture, filling to the top.
4. Place peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
5. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Creamy black bean dip with roasted garlic
Elevate your snack game with this creamy, savory dip that combines the richness of roasted garlic with the comfort of black beans.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cloves garlic, peeled and chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: 1-2 tablespoons lime juice for added brightness
Instructions:
1. Preheat oven to 425°F (220°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until tender and caramelized.
2. In a blender or food processor, combine roasted garlic, black beans, yogurt, olive oil, cumin, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning as needed. If desired, add lime juice to brighten the flavor.
4. Serve with tortilla chips, veggies, or crackers. Enjoy!
Cooking Time: 45 minutes (includes roasting time)
Black bean and chorizo empanadas
A twist on traditional empanadas, these spicy treats combine the savory flavors of black beans and chorizo with a flaky pastry crust. Perfect for a snack or as an appetizer.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup cooked black beans
– 1/2 cup chopped cooked chorizo sausage
– 1 onion, diced
– 1 clove garlic, minced
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add onion and garlic; cook until softened.
3. Add cooked black beans and chorizo sausage; stir to combine.
4. Roll out empanada dough to desired thickness. Place a spoonful of the filling mixture onto one half of the dough, leaving a 1/2-inch border.
5. Fold the other half of the dough over the filling; press edges together with a fork to seal.
6. Brush tops with beaten egg and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Vegetarian black bean burgers with avocado crema
A flavorful and healthy twist on traditional burgers, these vegetarian black bean burgers are packed with protein and fiber. Top them with a creamy avocado spread for a satisfying and nutritious meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup cooked brown rice
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 avocado, ripe and mashed
– 2 tablespoons plain Greek yogurt
– 1 lime, juiced
– 4 hamburger buns
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the black beans using a fork or potato masher.
3. Add the cooked brown rice, chopped onion, garlic, chili powder, cumin, salt, and pepper to the bowl with the mashed black beans. Mix well.
4. Form the mixture into 4-6 patties, depending on desired size.
5. Cook the patties for 4-5 minutes per side or until they’re slightly charred and firm to the touch.
6. Meanwhile, mix together the mashed avocado, Greek yogurt, and lime juice in a bowl.
7. Assemble the burgers by placing a cooked patty on each bun, followed by a dollop of the avocado crema.
Cooking Time: 15-20 minutes
Black bean and mango salsa with lime chips
Elevate your snack game with this vibrant fusion of black beans, sweet mango, and tangy lime. This addictive salsa is perfect for dipping crunchy lime chips or enjoying on its own.
Ingredients:
– 1 cup cooked black beans
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– 2 tablespoons fresh cilantro leaves
– Salt to taste
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Stir in chopped cilantro and season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, accompanied by crunchy lime chips or your preferred dippers.
Cooking Time: None needed! Just mix and chill.
Brazilian feijoada with dried black beans
Feijoada is a hearty and comforting Brazilian stew that originated from African and indigenous influences. This recipe uses dried black beans, which are commonly used in traditional feijoadas.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 1 pound pork sausage (such as linguiça or chorizo), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon olive oil
– Salt and black pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef and pork sausage; cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
4. Add the soaked black beans, beef broth, and water to the pot.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 2 hours
Black bean and pumpkin mole over rice
This recipe combines the comforting warmth of black beans with the vibrant flavors of roasted pumpkin and spices, all wrapped up in a rich mole sauce. Serve it over fluffy rice for a satisfying and nutritious meal.
Ingredients:
– 1 cup cooked black beans
– 1 small pumpkin (about 1 lb), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups cooked white rice
– Mole sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, cumin, smoked paprika, and cayenne pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, sauté onion and garlic until softened.
4. Add cooked black beans to the skillet and stir to combine.
5. Serve roasted pumpkin over white rice, topped with black bean mixture and mole sauce.
Cooking Time: 45-50 minutes
Smoky black bean and bacon tacos
Smoky Black Bean and Bacon Tacos Recipe
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Summary: Savor the bold flavors of smoky black beans, crispy bacon, and fresh cilantro in this easy-to-make taco recipe. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 can black beans, drained and rinsed
– 6 slices of thick-cut bacon, cooked and crumbled
– 1/2 cup onion, diced
– 1 minced garlic clove
– 1 tablespoon smoked paprika
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Chopped cilantro, for garnish
– Lime wedges, for serving (optional)
Instructions:
1. In a large skillet, cook the diced onion over medium-high heat until translucent.
2. Add the minced garlic and cook for 1 minute.
3. Stir in the black beans, smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes or until heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the bean mixture onto a warmed tortilla and topping with crumbled bacon and chopped cilantro.
6. Serve with lime wedges, if desired.
Cooking Time: 15-20 minutes
Black bean and plantain coconut curry
This vibrant and flavorful curry combines the natural sweetness of plantains with the earthy taste of black beans, all wrapped up in a rich coconut sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup dried black beans, soaked overnight and drained
– 2 ripe plantains, peeled and sliced
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, black beans, plantains, curry powder, and cumin. Cook for an additional 2-3 minutes, stirring occasionally.
3. Pour in coconut milk and bring to a simmer. Reduce heat to low and let cook for 10-12 minutes or until the sauce has thickened slightly.
4. Season with salt and pepper to taste. Garnish with fresh cilantro leaves if desired.
Cooking Time: 15-17 minutes
Instant pot black bean soup with cumin crema
Elevate your soup game with this flavorful Instant Pot black bean soup recipe, topped with a tangy cumin crema. Perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
– Cumin Crema:
+ 1 cup sour cream
+ 2 tablespoons lime juice
+ 1/2 teaspoon ground cumin
Instructions:
1. Press “Saute” on the Instant Pot and cook onion, garlic, and bell pepper until softened.
2. Add soaked black beans, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 20 minutes.
4. Let pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Stir in sour cream mixture (Cumin Crema) just before serving.
Cooking Time: 30-40 minutes
Black bean and zucchini fritters with chipotle mayo
Get ready to tantalize your taste buds with these crispy fritters packed with the flavors of black beans, zucchini, and a hint of smoky heat. Perfect as an appetizer or snack.
Ingredients:
– 1 cup cooked black beans
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon cumin
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup panko breadcrumbs
– 2 tablespoons olive oil
– Chipotle mayo (recipe below)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a bowl, combine black beans, zucchini, flour, cumin, paprika, salt, and pepper.
2. Mix well to combine.
3. Divide the mixture into 6 portions and shape each into a fritter.
4. Coat each fritter with panko breadcrumbs.
5. Heat olive oil in a non-stick skillet over medium heat. Fry fritters for 3-4 minutes per side, until golden brown.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 minced chipotle pepper
– Salt and pepper to taste
Mix all ingredients together in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Black bean and roasted poblano tamales
Experience the bold flavors of Mexico with these tender tamales filled with roasted poblanos, black beans, and a hint of spice.
Ingredients:
– 2 cups masa harina
– 1 cup chicken broth
– 1/4 cup vegetable shortening
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup cooked black beans
– 2 roasted poblano peppers, chopped
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Corn husks for wrapping tamales
Instructions:
1. In a large mixing bowl, combine masa harina, chicken broth, and vegetable shortening. Mix until smooth.
2. Add diced tomatoes, black beans, roasted poblanos, cumin, paprika, salt, and pepper. Mix well.
3. Soak corn husks in water for at least 30 minutes.
4. Assemble tamales by spreading a thin layer of dough onto a corn husk, placing a tablespoon of filling in the center, and folding the husk over the filling.
5. Steam tamales for 45-60 minutes or cook in boiling water for 20-25 minutes.
Cooking Time: 45-60 minutes (steaming) or 20-25 minutes (boiling)
Caribbean black bean and coconut rice bowl
Experience the vibrant flavors of the Caribbean with this hearty bowl, featuring creamy coconut rice and rich black beans.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 cup coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a separate pan, heat the olive oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
3. Stir in black beans and coconut milk. Bring to a simmer and cook for 5-7 minutes or until heated through.
4. Combine cooked rice with black bean mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Black bean and chorizo stuffed sweet potatoes
Elevate your sweet potato game with this flavorful recipe featuring black beans and chorizo. A perfect combination of savory, spicy, and smoky flavors.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup cooked chorizo, crumbled
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat olive oil in a pan over medium-high heat. Add chopped onion and cook until translucent.
4. Add crumbled chorizo, cumin, salt, and pepper to the pan. Cook for 1-2 minutes, stirring occasionally.
5. Fluff cooked black beans with a fork and add them to the pan. Stir to combine.
6. Once sweet potatoes are done, slice them in half lengthwise and fill each half with the black bean and chorizo mixture.
Cooking Time: 55-60 minutes (including baking time)
Enjoy your delicious Black Bean and Chorizo Stuffed Sweet Potatoes!
Black bean chocolate brownies with espresso glaze
These unique brownies combine the natural sweetness of black beans with the deep flavor of dark chocolate, topped with a bold espresso glaze. Perfect for coffee lovers and those looking to try something new.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– Espresso glaze (see below)
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. Add melted butter, eggs, and vanilla extract; stir until combined.
4. Fold in cooked black beans and chocolate chips.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow brownies to cool completely before topping with espresso glaze.
Espresso Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons brewed espresso
– 2 tablespoons water
Mix ingredients until smooth and drizzle over cooled brownies.
Summary
Get ready to spice up your meals with these 20 flavorful dried black bean recipes! From hearty soups and stews to vibrant salads and creative twists on traditional dishes, there’s something for every occasion. Try your hand at Cuban-style black bean soup with smoked ham hock, spicy Mexican black bean and corn salad, or slow-cooked black bean chili with ground turkey. Or, indulge in sweet treats like black bean chocolate brownies with espresso glaze. Whether you’re a vegetarian or meat-lover, there’s a recipe on this list that’s sure to please.