Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Cumin Spiced Black Beans

Monday, July 15, 2019
Total time
30 minutes
Preparation time
10 minutes

Quick and easy vegetarian side dish that could easily be made into a main course with the addition of rice. These black beans have tons of flavor and fiber, making them a nutritious addition to any meal!

or2 tablespoons canola oil (or another mild oil)
or4 cloves garlic, chopped
or1 small onion, chopped
or2 teaspoons vinegar-based hot sauce (optional)
or2 teaspoons ground cumin
or2-15 oz cans low-sodium black beans with liquid (don't drain!)
or1/2 cup roughly chopped cilantro, leaves and stems
orJuice of 4 limes (roughly 1/2 cup)
or2 teaspoons freshly ground black pepper
or1 teaspoon Kosher salt (or to taste)
In a medium saucepan, saute the garlic, onion, hot sauce (if using) and cumin in the canola oil for about 5 minutes over medium heat, until the onions have softened.
Add the black beans with their canning liquid and salt and pepper to taste. Turn the heat down to medium low and simmer for 15 minutes, stirring occasionally. The beans will start to thicken as they cook (and then continue to thicken as they cool).
When the beans are done, turn off the heat and stir in the cilantro and lime. Taste and add additional salt and pepper if needed.
Note; like the texture of refried beans? Not to worry! These beans can be pureed in the food processor or blender until smooth. Garnish with additional cilantro and cotija cheese or queso fresco for an extra kick.
Nutritional information
Per 100 gPer portion (102 g)% DRI
Energy100 kcal102 kcal5 %
Fat3 g3 g4 %
Fatty acids, total saturated0 g0 g1 %
Cholesterol0 mg0 mg0 %
Sodium320 mg326 mg14 %
Carbohydrate15 g15 g5 %
Sugars1 g1 gremove
Fiber6 g6 g23 %
Protein5 g5 gremove