Gingery Black Beans


This gingery black beans recipe was reprinted with the permission of Cathe Olsen and The Vegetarian Mother’s Cookbook:

“This is a deliciously simplle way to eat beans.  I keep cooked beans in my freezer to make this but you can use canned, too.”

The Gingery Black Beans are pictured here served with the Sweet Potato Salad w/ Peanut Butter Dressing from The Vegetarian Mother’s Cookbook.

Veg Mom Cookbook

Special Diet Notes: Gingery Black Beans

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Gingery Black Beans
Serves: 6
  • 1 tablespooon olive oil
  • 1 onion, peeled and diced
  • 3 cloves garlic, minced
  • 4 cups cooked black beans with a little cooking water
  • ½ teaspooon ground ginger, or 2 Tablespoons ginger juice
  • ⅛ teaspoon ground cumin
  • Sea salt to taste
  1. Warm pan over low heat and add oil. Add onion and garlic. Let onion cook 10 to 15 minutes to caramelize. Stir only if it looks like onion is burning.
  2. Add remaining ingredients. Heat about 10 minutes or until hot.
  3. Add additional water if necessary to keep beans from scorching.
  4. Note: If using canned beans, do not use the liquid. Drain and rinse canned beans. Use a little water to prevent beans from scorching.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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