A black bean and vegetable skillet is a flexible weeknight dinner with a smoky tomato sauce and plenty of texture. Canned beans keep the preparation short, while peppers and courgette give the sauce body. Mash a small portion of beans in the pan for thickness without adding flour.
Photo by Mikey Frost / Unsplash. Ingredient photograph showing cooked black beans.
TOPSIMPLE RECIPES · RECIPE CARD
Smoky Black Bean and Vegetable Skillet
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, about 150 g, diced
- 1 red pepper, about 180 g, diced
- 1 courgette / zucchini, about 250 g, cut into 1 cm pieces
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 400 g canned chopped tomatoes
- 480 g canned black beans, drained and rinsed weight
- 100 ml water
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh coriander / cilantro
Preparation
- Heat oil in a large, deep skillet over medium heat. Add onion and red pepper. Cook for 5 minutes, stirring occasionally.
- Add courgette and cook for 4 minutes until beginning to soften. Stir in garlic, cumin and smoked paprika for 30 seconds.
- Add tomatoes, black beans, water, salt and pepper. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
- Mash about 2 tablespoons of beans against the side of the pan and stir back into the sauce. Simmer for another minute if needed. The vegetables should be tender and the sauce spoonable.
- Remove from heat. Stir in lime juice and scatter with coriander. Taste and adjust seasoning before dividing among four bowls.
Preparing the beans
The stated bean quantity is the drained weight rather than the weight printed on the front of the tin. Two standard 400 g tins commonly provide about this amount, but check the packaging. Drain and rinse to remove the thick canning liquid. This recipe uses cooked beans. Dried black beans must be cooked fully before they can be used in this quick skillet method.
Keeping the vegetables distinct
Cut pepper and courgette into evenly sized pieces so they soften at similar rates. Courgette releases water, particularly if cut very small. A wide pan lets extra moisture evaporate. Keep the heat moderate when adding garlic and spices because paprika can scorch quickly. Stir continuously during that short step before adding the tomatoes.
Adjusting the sauce
Tomato brands vary in thickness. If the skillet looks dry, add water a tablespoon at a time. If it is loose, simmer uncovered for a few extra minutes. Mashing some beans thickens the sauce while leaving most beans whole. Add lime at the end for a fresher flavour. Taste first, since canned tomatoes can already have noticeable acidity.
Serving and allergens
Spoon into bowls, serve beside rice or use as a filling for warm tortillas prepared separately. A side of chopped vegetables makes a fresh contrast. The base ingredients are plant-based, but always check canned goods and spice labels when catering for allergies. Any bread, rice or toppings served alongside need their own allergen checks.
Storage and meal preparation
Cool promptly and refrigerate in shallow covered containers within 2 hours. Use within 3 days. Reheat until steaming hot throughout, adding a little water if the beans have absorbed the sauce. Freeze cooled portions for up to 2 months for best quality. Thaw overnight in the fridge. Add fresh coriander after reheating.
Frequently asked questions
If the beans break up, stir more gently and reduce the simmer. Soft courgette usually comes from very small pieces or lengthy cooking. Leftover sauce thickens overnight because the beans absorb moisture. This makes it useful for a next-day lunch, but loosen it before reheating so it warms evenly without sticking to the pan.
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