Looking for a quick vegan black bean recipe packed with flavor and perfect for weeknight meals? This stovetop dish uses canned black beans, garlic olive oil, sweet peppers, and fresh herbs to create a hearty, protein-rich option. Ideal for tacos, burrito bowls, or meal prep, this easy black bean recipe is gluten-free, dairy-free, and ready in under an hour. Whether you’re following a plant-based diet or need a healthy side dish, this one-pot recipe is a great fit.

This flavorful black bean recipe is quick, simple, and packed with bold, savory ingredients. Perfect as a side dish, meal prep option, or base for burrito bowls, tacos, and more.

Ingredients

2 cans black beans, drained and rinsed
1 tablespoon fresh cilantro, chopped
3 mini sweet peppers, diced
4–5 green olives, sliced
1 tablespoon onion, minced
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon dried oregano
1 tablespoon organic garlic olive oil
2¼ cups vegetable broth

Instructions

Prep Ingredients
Rinse and drain black beans. Finely chop the onion, sweet peppers, cilantro, and olives.
Sauté Aromatics
In a medium saucepan over medium heat, add garlic olive oil. Once hot, stir in diced sweet peppers and minced onion. Cook for about 1 minute until aromatic.
Simmer Beans
Add black beans, chopped olives, cilantro, salt, garlic powder, oregano, and vegetable broth. Stir well.
Boil & Reduce
Bring the mixture to a boil and cook for 3–4 minutes, stirring frequently. Reduce heat to low, cover with a lid, and let it simmer for 30 minutes, or until the liquid reduces and the beans thicken.

Tips

Use low-sodium broth to better control the saltiness.
Stir occasionally while simmering to avoid sticking.
If the beans seem too dry before 30 minutes, add a splash of broth or water.

Variations and Substitutions

Spicy Option: Add chopped jalapeño or a pinch of chili flakes.
No olives? Use capers or skip entirely.
Fresh garlic: Swap garlic powder for 1–2 minced garlic cloves for extra flavor.
No cilantro: Use fresh parsley for a milder herbal note.

FAQs

Can I use dried black beans instead of canned?
Yes, but you’ll need to soak and cook them beforehand. Use about 1½ cups cooked beans per can.

How long does this last in the fridge?
Store in an airtight container for up to 5 days.

Can I freeze it?
Absolutely. Cool completely, then store in freezer-safe containers for up to 2 months.

Serving Suggestions

Serve over rice, quinoa, or couscous.
Add to tacos, burrito bowls, or grain bowls.
Pair with roasted vegetables or a side of plantains.
Top with avocado slices or vegan sour cream.

Why You’ll Love This Recipe

Quick and easy to prepare with pantry staples.
Naturally vegan and gluten-free.
Great for meal prep or weeknight dinners.
Bold, balanced flavor from spices and fresh herbs.