Are you a fan of the versatility and nutritional benefits of dried black beans? Whether you’re looking for a comforting bowl of chili or a flavorful dip to serve at your next gathering, we’ve got you covered! Dried black beans are a staple ingredient in many cuisines around the world, from Latin American to Caribbean to Indian cooking. With their mild flavor and slightly sweet texture, they can be used in a wide range of dishes, from soups and stews to salads and main courses.
In this article, we’ll explore 18 delicious and easy-to-make recipes that showcase the incredible versatility of dried black beans. From classic Cuban black bean soup to spicy black bean and chorizo stew, and from creamy black bean dip to flavorful black bean and sweet potato enchiladas, these recipes are sure to become new favorites in your kitchen. So grab a bag of dried black beans and get ready to cook up some culinary magic!
Spicy Cuban Black Bean Soup
This hearty soup combines the rich flavors of Cuba with a spicy kick, perfect for warming up on a chilly day. With just a few ingredients and simple steps, you’ll be sipping this delicious brew in no time.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat 2 tbsp olive oil over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, red bell pepper, cumin, smoked paprika, and cayenne pepper. Cook for an additional 2 minutes.
4. Add black beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Mexican Black Bean and Corn Salad
This vibrant salad is a perfect blend of flavors and textures, combining the natural sweetness of corn with the earthy taste of black beans. A great side dish or light lunch option for any occasion!
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, corn kernels, and red bell pepper.
2. Stir in chopped cilantro, lime juice, and olive oil.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (includes prep time)
Slow Cooker Black Bean Chili
A hearty and flavorful chili that’s perfect for a cold winter day. This slow cooker recipe is easy to prepare and packed with nutrients.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced avocado
Instructions:
1. Add all ingredients to the slow cooker in the order listed.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Black Bean and Sweet Potato Enchiladas
A flavorful and nutritious twist on traditional enchiladas, this recipe combines the comfort of sweet potatoes with the earthiness of black beans. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add black beans, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
3. In a separate bowl, combine cooked sweet potatoes and bean mixture.
4. To assemble enchiladas, dip each tortilla in enchilada sauce, then fill with sweet potato-bean mixture. Roll up and place seam-side down in a baking dish.
5. Cover with additional enchilada sauce and top with shredded cheese (if using).
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Garlicky Black Bean Hummus
Elevate your snack game with this creamy, aromatic dip that combines the flavors of roasted garlic and black beans.
Ingredients:
– 1 cup cooked black beans
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, roasted (see note)
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender.
2. In a blender or food processor, combine black beans, lemon juice, tahini, roasted garlic, salt, and olive oil. Blend until smooth.
3. Add water and blend until desired consistency is reached.
4. Taste and adjust seasoning as needed.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 15 minutes
Black Bean and Quinoa Stuffed Peppers
This recipe combines the flavors of the Southwest with the comfort of a warm, roasted pepper. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked black beans, warmed
– 1 cup cooked quinoa
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese, optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in warmed black beans, cooked quinoa, cumin, salt, and pepper.
5. Stuff each pepper with the bean-quinoa mixture, filling to the top.
6. Place peppers in a baking dish and cover with aluminum foil.
7. Roast for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Creamy Black Bean Dip with Lime
A flavorful and creamy dip that combines the richness of black beans with the brightness of lime, perfect for snacking or as a party appetizer.
Ingredients:
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. In a blender or food processor, combine black beans, mayonnaise, sour cream, lime juice, garlic, and cumin.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with chopped cilantro if desired.
Cooking Time: 10-15 minutes (including chilling time)
Black Bean and Mango Salsa
This sweet and tangy salsa combines the natural sweetness of mango with the savory flavor of black beans, perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 1 cup cooked black beans
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Sprinkle cumin and salt to taste.
4. Stir well to combine all ingredients.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes (includes prep time)
Smoky Black Bean Burgers
Elevate your burger game with these smoky black bean patties, packed with the deep flavors of chipotle peppers and cumin. Perfect for a veggie-packed meal or as a unique addition to your next BBQ.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup rolled oats
– 1/4 cup finely chopped red bell pepper
– 1 minced chipotle pepper in adobo sauce
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: buns, cheese, lettuce, tomato, avocado
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mash black beans using a fork or potato masher.
3. Add oats, bell pepper, chipotle pepper, garlic, and cumin to the bowl; mix well.
4. Form into 2-3 patties, depending on desired size.
5. Cook patties for 4-5 minutes per side, or until golden brown and crispy.
6. Serve immediately on a bun with your favorite toppings.
Cooking Time: 8-12 minutes
Black Bean and Avocado Tacos
Elevate your taco game with this flavorful and healthy recipe that combines the creaminess of avocado with the savory goodness of black beans. Perfect for a quick weeknight dinner or a weekend brunch, these tacos are sure to please.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, cilantro, sour cream
Instructions:
1. In a medium bowl, mash the black beans using a fork or a potato masher.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Stir in the cumin and cook for an additional minute.
4. Add the mashed black beans to the skillet and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the black bean mixture onto a tortilla, topping with diced avocado, and adding any desired toppings.
Cooking Time: 15-20 minutes
Brazilian Feijoada with Black Beans
Feijoada, a hearty Brazilian stew, is a comforting and flavorful dish that’s perfect for any occasion. This recipe combines black beans with tender beef and pork, along with aromatic spices and vegetables.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 pounds beef brisket or shank, cut into 2-inch pieces
– 1 pound pork ribs, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large tomato, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups beef broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the beef and pork, browning on all sides, about 5 minutes.
3. Add the onions, garlic, tomato, cumin, smoked paprika, salt, and pepper. Cook until the vegetables are softened, about 10 minutes.
4. Add the soaked black beans, beef broth, and browned meat. Bring to a boil, then simmer for 1 hour or until the beans are tender.
5. Serve hot with farofa (toasted manioc flour) and sliced oranges.
Cooking Time: Approximately 2 hours
Black Bean and Rice Casserole
This one-pot wonder combines the flavors of black beans, rice, and spices to create a satisfying and nutritious meal. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions using the water.
3. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
4. Stir in black beans, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
5. In a 9×13-inch baking dish, combine cooked rice, black bean mixture, and stir to combine.
6. Bake for 20-25 minutes or until heated through.
Cooking Time: 25-30 minutes
Spicy Black Bean and Chorizo Stew
This hearty stew combines the bold flavors of chorizo sausage with the creamy richness of black beans, all wrapped up in a spicy and aromatic package. Perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients:
– 1 lb chorizo sausage, sliced
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1 can diced tomatoes
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chorizo sausage and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add black beans, bell pepper, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Black Bean and Pumpkin Soup
This comforting soup combines the rich flavors of roasted pumpkin and black beans, perfect for a chilly evening or a nutritious meal any time of the year. With a hint of cumin and coriander, this recipe is sure to become a new favorite!
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can coconut milk (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast pumpkin cubes for 30 minutes, or until tender.
2. In a large pot, sauté onion, garlic, and bell pepper until softened.
3. Add cumin, coriander, paprika, salt, and pepper. Cook for 1 minute.
4. Add roasted pumpkin, black beans, broth, and coconut milk (if using). Bring to a simmer.
5. Reduce heat and let soup cook for 20-25 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro (if desired).
Cooking Time: 45-50 minutes
Black Bean and Cheese Quesadillas
Elevate your snack game with this simple and flavorful recipe that combines the comfort of black beans, melted cheese, and crispy tortillas. Perfect for a quick lunch or dinner.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 cup shredded cheddar cheese
– 4 large tortillas
– Salt and pepper to taste
– Optional toppings: salsa, avocado, sour cream, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together black beans, olive oil, onion, and garlic.
3. Place a tortilla in the skillet and sprinkle with cheese on half of the tortilla.
4. Add 1/4 cup of the black bean mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
Cooking Time: 10-12 minutes
Black Bean and Spinach Lasagna
A twist on the classic Italian dish, this recipe combines the flavors of black beans and spinach with layers of pasta, cheese, and rich tomato sauce.
Ingredients:
– 1 cup cooked black beans
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine black beans, spinach, and a pinch of salt and pepper.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, heat marinara sauce over medium heat. Add ricotta cheese and stir until smooth.
5. Assemble the lasagna by spreading a layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange 4 noodles on top, followed by half of the black bean mixture, half of the ricotta mixture, and half of the mozzarella cheese. Repeat layers.
6. Top with Parmesan cheese and cover with aluminum foil.
7. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Black Bean and Coconut Curry
A flavorful and nutritious vegetarian curry that combines tender black beans with the creamy richness of coconut milk. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions, garlic, and ginger; cook until onions are translucent, about 5 minutes.
3. Stir in cumin, turmeric, paprika, and cayenne pepper (if using); cook for 1 minute.
4. Add black beans, coconut milk, salt, and pepper; stir to combine.
5. Reduce heat to low; simmer, uncovered, for 15-20 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves (if using).
8. Serve over rice, naan bread, or with your favorite accompaniment.
Cooking Time: 20 minutes
Black Bean and Plantain Empanadas
Embrace the flavors of Latin America with these crispy, savory empanadas filled with tender black beans and sweet plantains.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– 1 ripe plantain, sliced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Add shortening and use a pastry blender or fingers to work it into the flour until crumbly.
3. Gradually add warm water, stirring with a fork until dough forms.
4. Knead dough for 5 minutes, then let rest for 30 minutes.
5. Preheat oven to 375°F (190°C).
6. Roll out dough on floured surface to 1/8 inch thickness.
7. Brush edges with beaten egg.
8. Place plantain slices and black beans in center of each empanada, leaving a 1/2 inch border.
9. Fold and press edges together to seal.
10. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover the versatility of dried black beans with these 18 flavorful recipes for every occasion. From soups to salads, dips to burgers, and even lasagna, there’s something for everyone in this collection. Spice up your meals with Cuban-inspired black bean soup or Brazilian feijoada, add some heat with spicy chorizo stew, or keep it light with a refreshing mango salsa. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these recipes showcase the rich flavor and nutritional benefits of dried black beans.
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