Spicy Beans

Quick and Easy Spicy Beans

Adapted from Nutrition Action Newsletter “1-2-3-4 Spicy Beans”

Do you ever find yourself staring at a can of beans in the cabinet, wondering how to use it? Maybe you told yourself you would eat healthier, try a vegetarian recipe, or was just curious about them. This spicy bean recipe is the perfect remedy for any can of beans collecting dust in your pantry.  

Spicy beans are a great start for anyone trying out a vegetarian or vegan diet. Paired with brown rice or other grain, this meal becomes a complete protein source ensuring all nutrient requirements are met.

This recipe does not require many ingredients, keeping it low-cost. If the low-cost wasn’t enough, anyone in need of a quick, low-prep meal will benefit from this recipe. Including prep and cook time, this recipe took no more than 15 minutes from start to finish to prepare.

Before prepping, a word of caution: always use gloves when preparing jalapenos. The seeds are very hot and can leave an unpleasant burning sensation when raw seeds are touched.  Check out this link on how to prepare a jalapeno.  

Once your ingredients are prepped, add the garlic to saute briefly and throw the rest of the ingredients into the pan. It will likely take about 5-7 minutes, but adjust cooking time to desired thickness.

Try these spicy beans with tacos, rice, or by themselves!

Yield: 4, ½ cup servings


½ can pinto beans

½ can black beans

3 cloves garlic, minced

1 jalapeno, diced

1 Tbsp ground cumin

1 Tbsp olive oil

Cilantro, chopped

Salt and pepper to taste


1. Add minced garlic and olive oil to pan and saute for 3 minutes.

2. Add 1 Tbsp of cumin and stir for 15-20 seconds, until thoroughly mixed.

3. Add half can of each beans and liquid, and jalapeno.

4. Simmer and stir for about 5 minutes, or until liquid has become substantially thickened. Be careful not to burn beans. 

5. Season with salt and pepper to taste and add cilantro as garnish.


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