QuikCurry™ Black Beans


QuikCurry™ Black Beans

Black beans are native to the Americas and popular in Latin American cuisine. Admittedly, I only had black beans after meeting my wife, who is a Mexican food aficionado, in my late 20s. So, even though they are not an intrinsic part of Indian cuisine, they are very compatible with curry spices.

Course Soup
Cuisine Indian, Mexican
Keyword black bean, cumin, curry, mexican inspired, soup
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings


  • 1 tbsp ghee (or your favorite oil - optional)
  • 1/2 tsp cumin powder
  • 1/4 tsp Himalayan pink salt (or a pinch of sea salt)
  • 1 tbsp QuikCurry™ Tardka Paste
  • 15 oz can of black beans (I prefer Natural Value brand)


  1. Open a can of black beans, preferably Organic.

    Open a can of black beans
  2. Empty the can of black beans into a pot.

    Empty a can of black beans into a pot
  3. A 15 oz can will give you 2 servings.

    A 15 oz can will give you 2+ servings
  4. Optionally, add ghee (or your choice of vegetable oil).

    Add 1 teaspoon of your favorite oil
  5. Stir in the cumin powder and salt mixing well.

    Stir in a pinch of sea salt
  6. Cover and bring to a boil in high heat to ensure the spices mix through the beans properly.

  7. Serve with basmati rice.

    Serve with basmati rice

Recipe Notes

This simple recipe makes quite delicious black beans. However, it may be accentuated by adding QuikCurry™ InstaGold Masala. You may also include 1/2 tsp of cumin powder for a touch of Mexican flavor. To add some heat during cold weather, try adding a pinch of chipotle, paprika or cayenne pepper.

Spread the love