Creamy Black Beans Recipe ~ Vegan WFPB
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Creamy Black Beans
One of my absolute favorite ways to eat beans is cooked until buttery soft then whipped until fluffy. Top with lots of fresh cilantro and good squeeze of lime: Perfection!
These beans are a healthy riff on refried beans: oil-free, vegan, 100% whole food plant based goodness. I promise you that they deliver a burst of flavor and there are endless ways to enjoy them every day. Yes you guys, I’m pretty sure there are some type of cooked beans in our fridge at all times. Black, pinto, white, red: we love them all!
There are also about 30 pounds of dried beans in my pantry right now, just waiting to be whipped into something magical. True story, and they never go to waste!
One of the best sources of fiber on Earth, beans are also high in protein (15 grams/cup), loads with anti-oxidants + they are a low-glycemic food.
As much as I love to keep things easy and simply, I’ve gotta be honest here. You really can’t get this goodness out of canned beans so don’t even think about it, they just aren’t the same. The magic comes from the slow cooking process and marriage with all the herbs and spices.
Creamy Black Beans Recipe ~ Vegan WFPB
Ingredients
- 3 cups black beans (soaked for 6 hours)
- 2 carrots -sliced into rounds
- 1 yellow onion -cut in half
- 5 cloves garlic -peeled
- 3 leaves bay
- 1/2 bunch thyme
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp dry oregano
- 1 tsp ground coriander (optional)
- 1/2 tsp ground cumin -or to taste
- 1/2 tsp chile powder
- 1 pinch sea salt to taste
- water as needed
Instructions
- Rinse the beans then soak them for 6 hours. Drain and rinse well.
- Add the black beans to a medium size heavy bottom pot together with the carrots, onion, garlic, bay leaf and thyme.
- Cover with water by 2 inches and bring to a boil. Cover with a tight lid and simmer on medium low flame for 2 hours.
- Add the smoked paprika, onion powder, red pepper flakes, coriander and oregano and cook another 30 to 45 minutes until the beans are buttery tender and most of the water has been absorbed. Season to taste with sea salt and discard the bay leaf and thyme sprigs. Remove from flame.
- Use a hand held immersion blender to purée the beans until whipped and fluffy to your liking. Add more liquid if desired at this point.
- Serve with fresh cilantro and lime next to brown rice, in tacos or as a spread on sandwiches.
- WFPB + Plantricious
Notes
- Cooking Times - Depending on how old the beans are and how long they have soaked you might need to add more water during cooking. So keep an eye on the liquid.
Nutrition
Hi Florentina, Do you think these could be frozen?
I haven’t frozen them yet, but I’m sure freezing would be fine as it is already a creamy puree so the process won’t affect the texture.
Loved the flavors and texture of these beans, made them specifically for the sweet potato Tartine recipe you posted and we absolutely loved them all. Thank you for the healthy inspo Florentina, keep on posting!
Wow, thank you for this fantastic and simple recipe! I pressure-cooked part 1, then stove topped part 2, and the result is a gorgeous and sumptuous black bean dip! Your recipe has made me want to “up” my hummus game, too! 🙂