In this family, we have a penchant for chili and all its variations and imitations. Over the years, I believe I’ve tried every type and kind of chili, faux chili, pseudo chili, similar chili, with or without tomato, with or without meat, with tofu, even with seitan, with a lot of chili pepper and with little chili pepper, and with beans of every color. The spicy black beans with tofu and green peppers I am sharing with you today are the result of one of those countless culinary experiments, all deliciously accompanied by breads and rolls, or flatbreads and focaccia of every kind.
Today, when Light and Tasty asked us for recipes with legumes, I had no doubts. I knew that by delving into my extensive archive of recipes made and eaten but still unwritten, I would find the right version to offer you!
I hope it’s the right recipe for all of you too! 😃 In any case, know that it can be modified to your liking… as long as… the two main ingredients are not missing: the beans and a good dose of chili pepper! 😃
👇 Here are three more recipes with beans:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All Seasons
Ingredients
- 14 oz pre-cooked black beans (1 can)
- 5 oz tofu (1 block)
- 1 red onion
- 1 green pepper (small)
- 2 tbsp extra virgin olive oil
- spices (Mexican mix)
- hot chili pepper
Tools
- Pan
- Knife
- Wooden Spoon
Steps
Slice the onion and cut the pepper into strips.
Crumble the tofu and sauté it in a pan with onion and pepper.
👉 Regarding the pepper, I used one of the (two) small peppers that grew (a miracle!) on my terrace, so the amount of pepper in this case is minimal. But you can go wild using a larger pepper! 😃
Cook over high heat for about 15 minutes, until the onion is well wilted, the pepper softened, and the tofu lightly golden.
Drain the beans and rinse them under running water to remove the excess salt present in the preservation liquid.
👉 If you find them for sale, I highly recommend purchasing the canned beans without salt.
Add half a teaspoon (or more, according to your taste and the spiciness of the spices) of Mexican spice mix.
If they are not very spicy, you can add a piece of chili pepper.
Complete the cooking for 5 to 10 minutes at most, and serve immediately, hot.
I suggest using these spicy black beans cooked in a pan with tofu and pepper as a filling for balloon bread! 🤩
Or… prepare some oil flatbreads and use them as tortillas! 😉Like this 👇:
(in this case, instead of tofu, I used chicken and carrots instead of pepper, but in any variation, the result is always delicious, try it to believe it! 😃)
Salt-Free Tips
This recipe does not require added salt thanks to the Mexican spices and chili pepper, and even more so if using beans preserved in salty liquid, as traditionally happens with canned goods. My advice is to purchase canned beans without salt (like these), which have finally been on the market for several years and are becoming increasingly available in supermarkets.
If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce the salt, the palate needs to adjust slowly and shouldn’t notice the gradual reduction.
▫ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and the gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not dissipate flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally give yourself a break from the rule. It’s good for the mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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Other Light and Tasty recipes:
Carla Emilia: Stir-fry of legumes with spices
Claudia: Spinach and chickpea soup
Daniela: Black bread crostini with dried pea cream and mixed seeds
Elena: Chickpea and almond pate
Milena: Lentils in spicy sauce with eggs
Carla Emilia: Stir-fry of legumes with spices
Claudia: Spinach and chickpea soup
Daniela: Black bread crostini with dried pea cream and mixed seeds
Elena: Chickpea and almond pate
Milena: Lentils in spicy sauce with eggs
