WTSIM…Spicy Black Beans

It is true, the spicy pulled pork from yesterday was amazing. I have made a variety of pulled pork recipes and this one by far was the best. But I think it was partly because of it’s incredible sidekick. I told you yesterday to serve the pulled pork with black beans. I sure hope you didn’t think that meant plain beans from a can.

Black beans offer so many benefits and are worth incorporating into your diet. According to WHFoods, they are know to lower cholesterol and stabilize blood sugar. Black beans are high in dietary fiber, are rich in antioxidant compounds (the darker the color of the seed coat, the higher amount of antioxidants), and are high in iron (20% of the daily requirement in one cup). When combined with a whole grain such as brown rice, they are a complete protein.

You were wondering what kind of delicious black beans could accompany the spicy pulled pork, right? You don’t want the beans to be so spicy they cover the taste of the pork; nor do you want bland beans that will only be forgotten after the meal is over. Make these for a perfect match!

Spicy Black Beans

Yield: Serves 6-8

Source: Adapted from 366 Delicious Ways to Cook Rice, Bean


  • 500 grams (about 2.5 cups) of dried black beans, soaked overnight
  • 6 cups of water
  • 1 large onion, diced
  • 2 chipotle chiles
  • 1 dried aji panca pepper or dried ancho chile
  • 1/4 cup of aji amarillo paste
  • 1 tablespoon of garlic paste
  • 1 teaspoon of ground cumin
  • 1 cup of tomato puree
  • salt and freshly ground pepper


  1. Drain the beans. In a large pot, combine soaked beans, water, onion, chipotle chiles and dried chile pepper. Bring to a boil, then reduce heat to simmer, partially covered, for about an hour or until beans are tender.
  2. Add aji amarillo paste, garlic paste, cumin, tomato, salt and pepper to taste. Simmer over low heat for 30 more minutes.
  3. Discard the chiles for a milder flavor or chop and return to the pot for spicier beans. Adjust any seasonings if necessary.


Spicy Black Beans are being served up for Waiter, There’s Something In My…Pulses. WTSIM is being hosted this month by Jeanne from Cook Sister.

Other WTSIM entries:
Ensalada Caprese – February 2008
White Chocolate & Strawberry Frozen Terrine – December 2007
Quick Vanilla Flan – November 2007
Layered Carrot Cake – October 2007
Cocona Chutney – September 2007
Peanut Chicken Stew – January 2007

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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8 Responses

  1. Neen says:

    Thanks for this recipe. Partly because I really like black beans but have very few recipes for them, and partly because I’m so sick of lentils after a looooong winter of lentil soup, this post came at just the right time. Much appreciated!

  2. Aran says:

    When I cook for myself, Itend to cook legumes. They are loaded with iron and protein and it makes perfect soup. I usually cook lentils because they are the quickes but black beans are also great and this looks fantastic!

  3. farida says:

    I love beans. We make beans frequently in our house. They are great in soups, stews, and salads. Your recipe sounds delicious. Spicy is something I yet have to learn to eat:) but I may try a milder version. Thanks for sharing, Gretchen!

  4. Terry B says:

    We love beans in our house too, especially black beans, and these sound delicious! I can imagine that browning some bacon or cubed pork in the pot first and adding it back to the pot when all the other ingredients are there would turn this into a hearty meal by itself.

  5. RecipeGirl says:

    The cookbook sounds like an interesting one that you adapted this from. I don’t believe I’ve ever made black beans from dry beans. Something to try… these look FAB!

  6. Sarah says:

    Yum! I love black beans & just recently discovered that if I add cumin & garlic to the beans, it has that delicious taste I’ve always loved. I’m excited to try an actual recipe, though I’ll have to de-spice it a bit (I’m a total wimp when it comes to spice)!

  7. Jeanne says:

    Wow – this looks too delicious (and I’m about to go and check out the pulled pork recipe too as I LOVE pulled pork!). And I even think I know where I can get black beans in London – woo hoo! Thanks so much for posting this and for takign part in WTSIM yet again 🙂

  8. Fearless Kitchen says:

    I don’t suppose that you’d care to put these in a box and mail them up to Boston? Never mind, there’s probably a law against that, and the house isn’t clean enough for a visit from Homeland Security. Seriously, these look delicious, and very well balanced.

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