Spicy Black Beans

Spicy Black Beans Recipe

Instead of your usual baked bean recipe, consider this delicious Venezuelan classic. Imagine tender black beans that have been slow cooked with bacon, onions, garlic, bell peppers and a robust blend of herbs and spices! A touch of molasses gives it a kiss of sweetness that you will savor in every bite!

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Recipe Information

Flavor Profile

South American




Side Dishes



Total Time

2 Hours

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      • 1 Pound Dried Black Beans
      • 1/2 Teaspoon Worcestershire Sauce
      • 6 Cups Water
      • 1 Large Onion (Diced)
      • 4 Large Garlic Cloves (Minced)
      • 1 Small Red Bell Pepper (Seeded & Diced)
      • 3 Tablespoons Molasses
      • 1 Tablespoon Cumin
      • 1/4 Pound Bacon
      • 2 Cups Chicken Stock
      • 1 Teaspoon Kosher Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper


  1. In a large bowl, rinse beans and cover with water to soak overnight. Drain beans in a colander.
  2. In a Dutch oven over low heat, add beans and bell pepper. Cover with stock and simmer until beans are tender, about 1 hour.
  3. In a medium skillet over medium-high heat, saute bacon until brown and crisp, about 5 minutes. Stir in cumin, molasses and onions and saute until onions are tender and fragrant, about 3 minutes. Transfer the bacon to a plate lined with paper towels to drain. Remove skillet from heat and set aside.
  4. In the bowl of a food processor, combine the onion mixture with 2 cups of cooked beans and process until smooth. Add pureed mixture to the cooking beans. Season with Worcestershire sauce, salt & pepper.
  5. Continue cooking beans until very tender, about 30 minutes. Add water while cooking if necessary. Chop bacon and stir into beans.

Nutrition & Cost Facts


415 kcal


61 g


9 g


21 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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