Vegan Spiced Black Beans for a Crowd

These scrumptious and fragrant vegan black beans will complement any fiesta! Muy delicioso! If you have time, soak the dried beans overnight in plenty of water. The beans will expand, so cover them with twice the amount of water to soak.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 202 Calories

Ingredients

• water to cover
• 1 tablespoon brown sugar
• salt to taste
• 2 tablespoons ground cardamom
• ½ cup avocado oil
• 1 tablespoon dried Mexican oregano
• ¼ cup dried onion
• 2 brown onions, roughly chopped
• 5 pounds dried black beans, picked over and rinsed
• 1 (24 ounce) jar tomato paste (such as Tukas®)
• 1 head garlic, peeled and sliced
• 4 tablespoons mustard seeds
• 5 dried pasilla chile pods
• 5 sticks cinnamon
• 5 teaspoons cumin seeds
• 1 tablespoon dried epazote, or to taste

Recipe Instructions

Step 1

Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.

Step 2

Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.

Step 3

Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.