Best Beans Ever

Best Beans Ever

So, there’s a little secret I learned in becoming a “good” plant-based vegan…always have go-to food, REAL FOOD, on hand, so you don’t reach for the convenience foods, which are just as bad as non-vegan convenience foods. I mean, you know as well as I know what those foods are…um, Oreos maybe?! (I could not believe they were vegan!)

So, to ensure we keep on track with healthy and nutritious plant-based meals, I ALWAYS try to have a big batch of these mouth-watering beans on hand.

Burritos, tacos, salads, bowls, wraps, or all by their lonesome…it doesn’t matter how you eat them. They are simply the best beans ever!  And because the deliciousness is all in the way the beans are cooked and flavored, you can mix it up a bit and try black beans, pinto beans or red beans. Whatever floats your bean boat!

Oh and did I mentioned there are only 6 ingredients?!

Best Beans Ever

Jennifer Markell
Beans offer a most nutritious, delicious and simple versatility, and are a must-have in any plant-based kitchen. Batch cooking beans is super easy and keeps the family fed all week long!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast or Anytime, Dinner, Lunch, Main Course, Side Dish
Servings 6

Ingredients
  

  • 1/2 medium white or yellow onion - diced
  • 4 garlic cloves - finely diced
  • 1/2 large jalapeno - finely diced
  • 2 - 15.5 oz cans beans (red, black or pinto) - rinsed
  • 1 1/2 tbsp cumin adjust for taste
  • 1/2 cup vegetable broth
  • salt & pepper (to taste) optional

Instructions
 

  • Dice and chop the onions, garlic, and jalapeno and create your mise en place (you know, the fancy chef word for having your *hit together and being all ready-like).
  • Heat a large skillet over medium heat. Once heated add a drizzle of EVOO (or don't) and then add the onions. Let the onions simmer over med-low - medium heat until they become translucent. About 8 minutes. Don't let them caramelize.
  • Once onions look soft and translucent, add the garlic and jalapenos and a sprinkle of salt to enhance the flavors. Stir those bad boys together and let them simmer and play. If they are sticking to the bottom add just a touch of veg broth.
  • When you smell the garlic and everything is nicely blended, add the cumin and coat all the veggies, stirring and turning for about 2 minutes. You want the cumin to really sink into that veg. Turn up the heat to medium-high.
  • Add the beans. Stir the beans into the mixture and let the dish get nice and hot, but, not too hot! Add a little veg broth to deglaze the pan and turn the heat to low and simmer for about 6 - 8 min, stirring occasionally. Sprinkle with a little salt & pepper. Add veg broth as needed, just to keep beans moist.
  • Taste the beans for flavor and add cumin or s&p as desired. Serve these in burritos, tacos, on salads, over rice, or just store them in an airtight glass container until you are craving the Best Beans Ever. 

Note: Nutrition Facts on all recipes are an approximation only, using the Very Well Fit recipe nutrition calculator


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  1. […] most and that can be used and re-purposed in multiple meals throughout the week: spaghetti sauce, best beans ever, chickpea salad, roasted potatoes (see pic above), spiced apples, plain quinoa, farro, basmati […]

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Meet Jennifer

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I'm Chef Jennifer! A trained and certified personal vegan chef, offering delicious and nutritious animal-free food through personalized, weekly meal-prep services. I also love advocating for the plant-based lifestyle. Changing lives, saving animals and veganizing the planet with REAL food, one plate at a time.🍎🥦🥕

Learn about me, why I started VIR and why I believe food is medicine...for real!


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