Spicy Beans
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Spicy black beans with chipotle peppers, vegetables, and cilantro. A hearty plant-based dish that can be served over rice or as a side.
Ingredients
- olive oil
- 118 ml onions, shallots, or leeks chopped
- 1 carrot diced
- 1 celery stalk chopped
- chipotle peppers in adobo sauce
- 1 tomato chopped
- 1 black beans drained
- 118 ml chicken stock divided
- cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 193 mg
- Iron: 6.27 mg
- Magnesium: 203 mg
- Phosphorus: 446 mg
- Potassium: 2222 mg
- Zinc: 4.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- olive oil
- chipotle peppers in adobo sauce
Prepare
- Chop 118 ml onions, shallots, or leeks
- Dice 1 carrot
- Chop 1 celery stalk
- Chop 1 tomato
- Drain 1 black beans
- 118 ml chicken stock, divided
- Chop cilantro
Let's Cook
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Step 1.
Heat 1 or 2 tablespoons olive oil in a saucepan over medium heat. Add ½ cup chopped onions, shallots, or leeks and cook briefly, about 1 minute, until softened.
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Step 2.
Add 1 diced carrot and 1 chopped celery stalk (and optional chopped bell pepper or other crunchy vegetables). Cook for 5 minutes over medium heat, stirring occasionally, until vegetables begin to soften.
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Step 3.
Chop 1 or 2 chipotle peppers in adobo sauce (adjust to your heat tolerance). Add the chopped peppers and their sauce to the vegetables. Cook for a few minutes, stirring now and then to spread the pepper and adobo sauce evenly.
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Step 4.
If using, add 1 chopped tomato and stir. Then add the drained 15-ounce can of black beans and stir well. Cook for a few minutes until the beans are heated through. Add ¼ cup of the chicken stock (or water), stir, and bring to a simmer. Cook for a few minutes, allowing flavors to meld.
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Step 5.
Using a potato masher, mash the beans and vegetables in the saucepan to a consistency approaching refried beans but chunkier, leaving some beans whole. If the mixture becomes too pasty, add more stock (up to the remaining ¼ cup) to thin it out.
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Step 6.
Top with ¼ to ½ cup chopped cilantro and serve as a side dish or over brown rice (with or without red wheat berries). Leftovers can be reheated and spread on toasted bread for a sandwich, topped with cilantro.