Monday, May 11, 2015

Spicy Black Beans

We're continuing our Cinco de Mayo celebration with some spicy black beans this week!  These beans pack a punch, so proceed with caution, but they are worth every fiery bite!  Serve them alongside your favorite Mexican dishes, use them as a taco or burrito topping, or even add them to a fiesta soup to add tons of flavor.  Beans are versatile, so play around with the spice blend and pepper choices according to your tastes!

1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon ground corriander
1 bay leaf
2 14-ounce cans black beans, rinsed and drained
1 14-ounce can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Heat the olive oil in a large skillet over medium heat.  Add the onion and bell pepper.  Saute until translucent.  Stir in the spices and bay leaf and cook 2-3 minutes more.  Add the beans, tomatoes, salt and pepper, and water.  Bring to a low boil.  Reduce heat to simmer and cook 30 minutes.

Serves 6-8.

Recipe adapted from The Comfort Table, by Katie Lee.


  1. Hi Kate,
    Your Spicy Black Beans look wonderful! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

  2. Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!