Spicy Black Beans with Roasted Poblanos
Growing up in Florida with my mom, I was often inspired by our Cuban and Puerto Rican neighbors. For us, black beans were never just a side dish. They were part of the rhythm of everyday meals — simmering on the stove, perfuming the whole house with garlic, cumin, and that deep, earthy aroma that somehow made even the most chaotic day feel grounded. Maybe that’s why they’ve stayed one of my favorite comfort foods, especially when I want something simple, nourishing, and full of flavor.
Now that I cook with so much rescued produce, I’ve started folding roasted poblanos into my black beans, and it’s become one of those small upgrades that changes everything. Poblanos bring this mellow heat and smoky, green richness that feels right at home with the beans I grew up loving. It’s Florida nostalgia meets Southwest pantry magic — my kind of fusion.
You’ll see from future recipes that this is something I meal prep on the weekend and use throughout the week as a side dish, or transform into tacos, quesadillas, or even a cozy soup. It’s the kind of staple that makes weeknight cooking feel easy, flexible, and full of flavor.
I used to make these with dry beans, the way I did in Florida, but lately I haven’t found a source that’s as affordable as the giant 5‑pound cans I pick up at the Bashas’ in Sanders for $4.99. It’s one of my favorite little desert‑living hacks. I measure out about 30 ounces for this recipe and freeze the rest in portions, so I always have cooked black beans on hand. It keeps the recipe accessible, budget‑friendly, and perfect for using up whatever roasted poblanos or rescued produce I have on hand.
Spicy Black Beans with Roasted Poblanos
1 tbsp olive oil
1/2 onion, diced
1/2 tsp pink salt
1/4 tsp ground black pepper
1 tsp ground cumin
1/2 tsp smoked Spanish paprika
1/2 tsp sazon
1 tsp adobo
1/4 tsp jalapeno powder
2 cloves of garlic, minced
1 cup of chicken broth
2 15-oz cans of black beans, undrained
2 roasted poblanos, diced
1/2 tsp dried oregano
2 tbsp of fresh cilantro or 2 tsp dried, chopped
1 bay leaf
juice of one lime
Cheese to garnish (optional)
Makes 8 servings
In a large saucepan over medium heat, add the oil, onions, salt, pepper, cumin, paprika, sazon, adobo, and jalapeno powder. Cook for 3-4 minutes. Add the garlic and cook for another minute. Add the chicken broth, black beans, poblanos, oregano, cilantro, and a bay leaf. Bring the mixture to a boil. Simmer uncovered over medium-low heat for 20 minutes, allowing the flavors to meld. Stir often to keep the beans from burning. This should also allow the beans to thicken and look more like a side dish. Add the lime juice just before serving. Enjoy!
*If you want to keep these closer to Puerto Rican-style beans, replace the poblanos with bell peppers. I get my sazon and adobo from Amazon. This recipe is still good if you don't have those spices.
Black beans and soy beans are the cornerstones of longevity diets around the world.
- Dan Buettner
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