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Poblano Black Beans

dinner, lunch, sides / by

Photography and Styling by Elisha Sewell

Smoky spices and poblano peppers take these black beans to the next level. They are a quick and easy side, a flavor bomb in a burrito bowl, or a great all-veg main dish. You can even turn them into a bean dip or soup.

Poblano Black Beans

  • 2 cans black beans, 1 can drained and one can undrained
  • 1/2 red onion
  • 1/2 poblano pepper 
  • 3 cloves of garlic
  • 1 Tbsp avocado oil 
  • 1 1/2 tsp chili powder
  • 1 tsp sea salt 
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder 
  • juice of 1 lime

Directions:

  1. Dice the onion and poblano pepper. Roughly mince the garlic.
  2. In a 4-quart saucepan, heat the avocado oil over medium-low heat.
  3. Add the onion, poblano, and a sprinkling of salt. Sauté for 2 minutes. Add the garlic and sauté for an additional 2 minutes.
  4. After the onion mixture begins to brown, add the cumin, chili powder, garlic powder, and onion powder. Stir to combine. Bloom the spices (open up their flavor) by cooking them for about 30 seconds.
  5. Add the black beans and the sea salt. Stir to combine. Reduce the heat to low and allow the beans to simmer for 5-10 minutes. Stir occasionally to prevent scorching on the bottom.
  6. Add the juice of one lime. Taste the beans and add more salt to taste.
  7. Garnish as desired. Eat and enjoy!

Test Kitchen Notes:

These black beans can be eaten as a side dish or, as a main dish. 

Coconut milk yogurt is a great sour cream substitute and is a yummy topping for these beans. Fresh avocado, jalapeños, salsa, cilantro, and lime juice are all great toppings as well.

You can blitz these beans with an immersion blender to make a tasty bean dip. I love to dip Siete Squeeze of Lime Grain Free Tortilla Chips in these beans.

Add a bit of chicken bone broth to turn these beans into a fantastic black bean soup. 

Keeping the liquid from one can of beans helps to thicken the beans. You can drain both cans if you want; just add a little chicken broth to thicken the beans.

I use canned, organic beans in this recipe for the sake of time and ease. If you do not want to use canned beans, you can soak dry black beans and use them instead.