USES TWO 15 oz CANS BEANS
- Prep time: 5 minutes
- Cook time: 15 minutes
- Yield: 4 servings
Ingredients
- Beans: 2 cans (15 oz each) no-salt-added black beans (rinsed and drained thoroughly)
- Liquid Base: 1 cup low-sodium vegetable broth (divided into 2 tablespoons and 14 ounces)
- The “Sweet”: 1 tablespoon pure maple syrup or date paste
- The “Tang”: 1 tablespoon no-salt-added tomato paste + 1 tablespoon apple cider vinegar
- Smokiness & Aromatics: 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Heat (Optional): A small pinch of low-sodium hot sauce or cayenne pepper
Instructions
- Water-Sauté the Spices: Heat 2 tablespoons of your low-sodium vegetable broth in a medium saucepan over medium heat until it begins to simmer. Add the smoked paprika, garlic powder, and onion powder. Stir constantly for 30 seconds. The heat and moisture will wake up the flavor compounds in the spices without burning them.
- Build the Sauce: Whisk in the remaining vegetable broth, tomato paste, apple cider vinegar, and your maple syrup or date paste directly into the toasted spice mixture. Stir until the tomato paste completely dissolves.
- Simmer the Beans: Dump in the rinsed black beans. Bring the liquid to a gentle boil, then turn the heat down to a low simmer.
- Thicken: Simmer uncovered for 10 to 12 minutes, stirring occasionally. The sauce will naturally reduce, thicken, and glaze the beans.
- Finish: Use the back of your spoon to mash a few beans against the side of the pot to achieve that signature, thick restaurant-style texture. Remove from heat and enjoy.
Nutrition
Recipe contains 4 servings
(Nutrition Per Serving = 1/2 can of beans)
* Calories: 219 kcal
* Total Fat: 0.7 g
* Saturated Fat: 0 g
* Sodium: 43 mg
* Total Carbohydrates: 40 g
* Dietary Fiber: 13.3 g
* Sugars: 3 g
* Protein: 13.3 g