These beans are my food rut. I’m almost ashamed to admit that I make this same bean recipe for weeks in a row, but they are so good eaten all on their own and even better stuffed into a taco with some fresh avocado slices and quinoa. Who cares, really? Beans are the vegetarian lifeblood and Cholula is the nectar of the gods.
Before you get on to the recipe, I have some news: It’s the first day of my Indiegogo campaign to make Hippie Eats better! I’m trying to raise funds for advertising, branding, and quality ingredients by my 24th birthday on June 30. If you’ve ever made one of these recipes, liked my photos on Instagram, or liked one of my posts, please take a minute to check it out. Thanks, y’all!
Spicy Cholula Black Beans
Makes about 4 cups
2 15 oz. cans black beans, drained and rinsed
2 tsp. Cholula hot sauce (I used the original, but go nuts with the other flavors and let me know what you think!)
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. paprika (I used smoked paprika, which makes everything better.)
1/2 tsp. sea salt
1/4 tsp. white pepper
1 bay leaf
1/2 c. finely chopped red onion
1 c. water
2 tsp. olive oil
1. Heat olive oil in a saucepot. Add onion and cook until soft and fragrant.
2. Add drained beans, water, and spices; stir, and simmer on medium heat until most of the water is dissolved. It’s that easy!