Vegan Black Beans

Last summer, my husband and I spontaneously booked a trip to Belize. The tickets were cheap and I couldn’t help myself—I needed to travel!

One of the places where we stayed offered us black beans with fry jacks and vegetables for breakfast. I don’t typically go for beans in the morning, but these beans were absolutely divine! So I thought I’d create my own version of those beans today.

Beans: a truly magical fruit

Black beans are a stable of Latin American cuisine for a reason: they’re delicious, cheap, and extremely good for you.

Not only are beans a great source of protein and fiber, but they also help improve your blood sugar control and reduce your risk of heart disease and type 2 diabetes.

They’re also packed with vitamins like:

• Calcium
• Selenium
• B vitamins
• Potassium
• Iron
• Magnesium
• Folate

And if you’re looking for ways to eat plant-based or just help the environment, black beans are considered an ecologically sustainable protein source compared to animal products!

How to make vegan black beans

It’s ridiculously easy to whip up a batch of these beans. I love to throw them on the stove when I’m making my other brunch or breakfast items. It only takes as long to make them as it does to heat up the beans—but you can also leave them simmering for as the rest of your meal takes to cook.

First, slightly drain the black beans and pour them into a small saucepan with your coconut oil and spices. Turn the heat to medium and let them cook until they start to simmer.

Once simmering, reduce heat to medium-low and continue simmering for 10-15 minutes to allow the flavors to meld.

Once you’re ready to eat, turn off the heat and mash the beans lightly with a potato masher or fork until the consistency is thick and most of the beans are smashed.

Enjoy these vegan black beans immediately with our sweet potato hash, in a tortilla, or with fry jacks if you know how to make those!

Over to you—try out this delicious black beans recipe the next time you’re looking for an easy source of protein, and don’t forget to tag us @plum_savory on IG with your lovely creations!

Happy eating,
Elana

Easy Vegan Black Beans

Inspired by black beans I ate on a recent trip to Belize, these black beans are a simple but flavor-packed addition to any meal! The coconut oil adds depth of flavor and texture, while the spices add just the right amount of kick.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Side Dish

Cuisine Latin American

Servings 4 people

Ingredients

  

• 1 can black beans slightly drained
• 2 Tablespoons coconut oil
• ½ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Dash of salt ~1/8 teaspoon

Instructions

 

• Slightly drain black beans and pour into small saucepan. Add coconut oil (2 Tbsp), smoked paprika ( ½ tsp), onion powder (¼ tsp), garlic powder (¼ tsp), and a dash of salt (~1/8 teaspoon).
• Cook on medium heat until simmering.
• Once simmering, reduce heat to medium-low and continue to simmer for 10-15 minutes to allow flavors to meld.
• Mash with potato masher or fork until consistency is thick and most beans are smashed to your liking.
• Enjoy immediately with our sweet potato hash, in a tortilla, or with fry jacks if you know how to make those!

Keyword easy, gluten-free, gluten-friendly, healthy, high-protein, quick, vegan, vegan-friendly, vegetarian