ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Black Beans

Yield 6 cups.
Cook the entire 1-pound bag of dried beans with some flavorful spices. Then use these spicy black beans to get a head start on black beans and rice, black bean soup, salad, or tostados.

Ingredients

  • 1 pound dried black beans
  • 5 (10 1/2-ounce) cans low-sodium chicken broth
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 large cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon salt

Nutrition Information

  • calories 307
  • caloriesfromfat 9 %
  • fat 2.9 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19.4 g
  • carbohydrate 53.9 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 284 mg
  • calcium 0.0 mg

How to Make It

  1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months.

Cooking Light Light Cooking for Two