Vegan Spiced Black Beans for a Crowd

Name: Vegan Spiced Black Beans for a Crowd
Prep time: 20 min
Cook time: 250 min
Total time: 270 min
Ingredients: 0.5 cup avocado oil; 2 brown onions, roughly chopped; 5 pounds dried black beans, picked over and rinsed; water to cover; 1 (24 ounce) jar tomato paste (such as Tukas®); 1 head garlic, peeled and sliced; 0.25 cup dried onion; 4 tablespoons mustard seeds; 5 dried pasilla chile pods; 5 sticks cinnamon; 2 tablespoons ground cardamom; 5 teaspoons cumin seeds; 1 tablespoon dried Mexican oregano; 1 tablespoon brown sugar; 1 tablespoon dried epazote, or to taste; salt to taste

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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.

Recipe by Cindi Rhodes

Published on March 5, 2020

2

Prep Time:

20 mins

Cook Time:

4 hrs 10 mins

Total Time:

4 hrs 30 mins

Servings:

50

Yield:

50 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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

Cook's Notes:

Ancho chile pods can be used instead of pasilla chile pods. You can also substitute 24 cardamom pods for the ground cardamom; just crush the pods and remove the seeds.

Olive oil may be used in place of avocado oil. Dried cilantro can be substituted for dried epazote. Use 6 teaspoons fresh oregano instead of dried if desired.

If you are not serving these right away, pour into shallow pans to cool quickly. The pans can be frozen and reheated gently--warmed in the oven and then kept warm on a steaming table over hot water. Warning: the bottom will burn if there is not enough liquid!

Nutrition Facts (per serving)

202	Calories
3g	Fat
34g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 50
Calories 202
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Sodium 116mg	5%
Total Carbohydrate 34g	12%
Dietary Fiber 8g	30%
Total Sugars 4g
Protein 11g
Vitamin C 4mg	22%
Calcium 82mg	6%
Iron 3mg	18%
Potassium 867mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.