Spicy Black Bean Saute

Expand the variety in your menu plan by adding legumes. These include lentils, black beans, kidney beans, peas, chickpeas, soybeans, navy beans and peanuts. They are an excellent source of vitamin B, fiber and protein. If you are considering a planted based diet, then you must use legumes to round out your nutrition.

This Black Bean Saute is easy to make, is ready in less than 30 minutes and serves two. You’ll noticed I’ve included one of my favorite vegetables as a garnish, English cucumbers. They have thin skins, a uniform shape, less conspicuous seeds than the garden variety cucumber and they have a lovely, mild flavor; the perfect foil to this dish made spicy by the cayenne pepper. You could add some sour cream, but that would defeat the purpose of this healthy recipe to start to the year.


  • 1-1/2 cups black beans

  • 1/4 cup red bell pepper, diced

  • 1/4 cup scallions, diced

  • 1/4 cup cilantro, roughly chopped

  • 1 clove garlic, minced

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper


  • Add olive oil to a saute pan, saute the garlic, scallions and bell pepper until tender.
  • Add the black beans and cook until the ingredients are heated through, add the chili powder and cayenne pepper. Cook for another 10 minutes on medium to low heat. Stirring often so the beans don’t stick to the pan.
  • Salt and pepper to taste and serve with sliced, English cucumber.