Unlocking the Magic of Black Beans
Out of the hundreds of black bean recipes I've made, these are my absolute favorites.
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Beans seem to be everywhere you look these days. As a foodie on TikTok in 2024, it was virtually impossible to not see one of Violet Witchel’s viral, nutrient-packed bean salads. Her “dense bean salad” craze took over, and she's been sharing a new recipe nearly every week since early last year, humorously dubbing herself the "dense bean salad girl."
Why are beans so awesome? For starters, they’re incredibly healthy! High in protein and fiber, beans support your gut health and keep you feeling fuller for longer. Regular consumption has also been linked to a reduced risk of certain diseases. (Cue the classic refrain: “Beans, beans, they’re good for your heart…”) On top of all that, beans are a budget-friendly source of nutrition, offering a win-win for both your health and your wallet.
But that’s not all—beans are eco-friendly too. They produce their own nitrogen, reducing the need for the synthetic fertilizers and contributing to more sustainable farming practices over time.
Last, but certainly not least, beans are super versatile and can be used in everything from salads to soups to main dishes to snacks to, ahem, desserts. Seriously, how great is that?!
While I’m a fan of all types of beans, my absolute favorite has to be the humble black bean. There's something about their flavor and flexibility that makes them perfect for so many dishes I love to make. Today, in the second installment of my “What do I do with…” series, I’m excited to share some of my all-time favorite black bean recipes with you. Don’t worry, I’ll spare you a dense bean salad recipe (although this Steak Chimichurri version is pretty tasty…just saying!).
Ok, let’s dish!
What do I do with…black beans
After making hundreds of dishes with black beans over the years, including countless recipe tests, I’ve found a few that truly unlock their magic. This week, I’m sharing these black bean recipes that consistently rise to the top and that I keep coming back to again and again. (As per usual, links to recipes are mostly in the recipe names.)
SOUP:
Black Bean Soup (Jenn Segal, Once Upon A Chef). The thing I like most about this pureed black bean soup—besides it being delicious—is that you likely have most of the ingredients in your pantry already (especially if you read my pantry essentials post last week). It’s low effort for a highly tasty result.
SALADS:
Taco salad, aka Mexican Chef Salad (Dish Lister, recipe attached below). I’ve been eating some version of this taco salad recipe since my childhood. The original recipe, which I think came from the back of a bag of tortilla chips, used kidney beans. I’ve since updated it with a bit more flavor and subbed in the black beans, which I prefer.
Black Bean Salad (Jenn Segal, Once Upon A Chef). I love making this light, refreshing salad with black beans, red peppers, corn, and avocado during the summer when corn is in season. The cilantro-lime vinaigrette ties it all together, making it the perfect side for a barbecue.
ENTREES:
Black Bean and Vegetable Bake (Deb Perelman, Smitten Kitchen). My kids like this black bean bake because it's fun to eat (you dip tortilla chips into it), and I like it because it’s packed with veggies, so I feel good about serving it. Recently, after having an excess of leftover tortilla chips from my product reviews, this recipe was the perfect way to use them up.
I’ve also tried and liked the Cheesy, Spicy Black Bean Bake from NYT Cooking, though it’s missing the vegetables found in the Smitten Kitchen version.
Crispy Black Bean Tacos with Feta and Slaw (Deb Perelman, Smitten Kitchen). I’ve been making these crispy black bean tacos with crumbled feta and a lime-cilantro cabbage slaw since my kids were little, and the recipe still holds up after all these years. It’s a quick, flavorful meal that’s also packed with nutrients. While Deb’s latest update uses corn tortillas, I still prefer the original version featuring soft taco-sized flour tortillas.
Black Bean Tostadas (Dish Lister). The recipe, in my Vegetarian issue from October 2024, features refried black beans, roasted cauliflower, crumbled feta, and pickled onions on a crispy, oven-baked corn tortillas to deliver the perfect balance of textures and flavors. Another quick, easy, and yummy dinner option, these tostadas have become a Meatless Monday favorite.
Mexican Lasagna (Kitchn. com). I’d like to thank the genius who invented Mexican lasagna. A delicious twist on the classic pasta dish, it’s made with layers of tortillas, seasoned ground meat and/or beans, enchilada sauce, and cheese, baked until everything melds together perfectly. Like traditional lasagna, this dish is best enjoyed on the weekends, especially during the colder months when you're craving something hearty and satisfying. In this recipe, I substitute refried black beans for the refried pinto beans, and it’s simply awesome.
Black Bean Smash Burger (Bon Appétit). I love a good smash burger (see my NYC burger crawl with my son from my first newsletter!), so when I found this recipe for a vegetarian black bean smash burger, I knew I had to try it. The beauty of this burger is that by smashing it you get the same crispy edges as a classic smash. The melted jalapeno jack cheese and spicy mayo pack it with flavor, so you don’t miss the meat. If you can’t access the recipe from Bon Appétit, this one from Simply Recipes is very similar.
P.S. This burger has a spicy kick, but if that’s not your thing, the recipe can be easily adjusted (e.g., leaving out the chipotle chile peppers or swapping pepper jack for regular), and it will still taste amazing.
BREAKFAST:
Black Bean Huevos Rancheros (Allrecipes). I used to reserve Huevos Rancheros for dining out, but this version makes this classic Mexican breakfast easy and accessible to enjoy at home. Traditionally, it features a fried egg atop a corn or flour tortilla, smothered in a flavorful tomato-based sauce called salsa ranchera. This version includes spicy black beans and melted Monterey Jack cheese. A sprinkle of cilantro and a dollop of sour cream take it over the top. Perfect for brunch or even lunch!
SNACKS:
Tex-Mex Black Bean Dip (Cooking Light). I've been making this lighter black bean dip since my early twenties, back when I was in my Cooking Light phase. What I love about this recipe is that, even though it's a healthier version, you’d never know because it still tastes indulgent. I now use regular Monterey Jack cheese (not reduced-fat, which I’m not even sure you can find anymore!). Serve with your favorite tortilla chips.
Sheet Pan Nachos. Sheet pan nachos are the perfect snack, whether you’re watching a game or just chilling. I like to get creative with my nachos rather than following a specific recipe, but I usually start with a can of black beans, shredded rotisserie chicken, pico de gallo, avocado, shredded lettuce, and, of course, plenty of cheese (typically a blend of jack and cheddar) all layered on top of tortilla chips in a sheet pan. I bake them for about 7-8 minutes at 400°F until cheese is fully melted, leaving out the lettuce, pico, and avocado, which get added after they come out of the oven. It's the ultimate customizable snack—or even a light meal.
DESSERT: (yep, black beans can even be used in desserts with great success!)
Flourless Black Bean Chocolate Cake (Erika, Pancake Princess). This flourless chocolate cake recipe is a delightful surprise. First, it’s gluten-free (without any gluten-free flour), and the texture is so spot-on, you'd never guess. Second, it includes a 15-oz can of black beans, which you can't taste at all. Frost the cake with a classic chocolate buttercream, and it’s the perfect dessert. Note: if you're planning to make this, the cake is quite fragile, and I find it best to freeze the layers for about 20 minutes after baking to make frosting easier.
I hope I’ve inspired you to make use of those cans of black beans in your pantry—or to grab some and try one of these great recipes for yourself!
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Thank you, and have a great week!
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As someone who goes to the gym religiously it also means I spend a ton on food to satiate my appetite, so I have been looking for new cheap recipes that are healthy and protein packed. This article came at the perfect time for me lol!
I’ll bet that cake is scrumptious. The dessert recipes that call for non-traditional type ingredients usually are, like the avocado chiffon pie I made for a potluck brunch that was rapidly gobbled up. The key is not to divulge the weird ingredient beforehand!