Versatile Black Beans Make Great Meatless Monday Meal

Sometimes it's nice to prepare a big bowl of beans; then, you can use the beans over and over again to make different dishes throughout the week. Tonight I suggest you throw together a pot of these fragrant and flavorful black beans. The recipe calls for canned beans, so you don't have to worry about overnight-soaking or cooking for a long period of time. Serve the beans in a crispy taco shell, layered between two soft tortillas as quesadillas, or tossed with greens in a hearty salad. To get the fast and easy recipe, keep reading.

Black Beans

Black Beans


  1. 1 tablespoon olive oil
  2. 1 yellow onion, diced
  3. 1 green bell pepper, diced
  4. 1 tablespoon chili powder
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 bay leaf
  8. 2 14-ounce cans black beans, rinsed and drained
  9. 1 14-ounce can diced tomatoes, drained
  10. 1 teaspoon salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 1 cup water


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper. Sauté until the onions are translucent, about 5 minutes.
  2. Stir in the chili powder, cumin, coriander, and bay leaf. Cook 2 to 3 minutes.
  3. Add the black beans, tomatoes, salt, pepper, and water. Bring to a low boil. Reduce heat to a simmer and cook 30 minutes. Remove the bay leaf before serving.

Serves 6-8.

Average ( votes):
Join The Conversation