Updated: Dec 31, 2019

Plant-based, Vegan, Gluten Free

Black beans are a great source of iron and protein. But more importantly they taste amazing and have an awesome texture. Making them perfect in Bowls (duh!), salads, burritos and ago toast.

I got this recipe from a relative of mine who was originally from Mexico. I’ve adjusted it to make it my own but they are still super flavorful!


@sugatisrael has dry black beans that are sold in most supermarkets in Israel.


  • 2 cups of black beans, rinsed and picked over
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • ½ cup crushed tomatoes
  • Kosher salt


  1. Soak the beans in a pot of water overnight. Drain.
  2. Place black beans in a pot, then add enough water to cover (about 9 cups). Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours. Spoon off any white foam that collects on the top. Watch that pot doesn’t overflow.
  3. Add 2 teaspoons salt and the crushed tomatoes. Add the cumin and oregano.
  4. Simmer, uncovered, stirring occasionally until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving. Should be thick and creamy.
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