Curious how to make spicy beans for nachos? Here's my easy and quick 'go-to' spicy bean recipe that I make weekly at home. Don't like your beans too spicy, don't add less spice, want them spicier, add more heat and spice to suit your taste. Perfects homemade beans for veggie nachos, burritos or as a side with baked potatoes or beans on sourdough. This spice mix is even better than my favourite Mexican store-bought spice mix. Do you dislike beans? then add vegetables, chicken or minced beef instead. This is a super versatile spicy sauce to add your own twist fantastic for a quick lunch or easy dinner idea. Serves 2
- Cayenne pepper – 1/4 to 1/2 tsp
- Small chopped onion or Onion powder/ granules – 1 tsp
- Chilli flakes – 1/4 to 1/2 tsp
- Dried oregano – 1/2 tsp
- Ground dried coriander – 1/2 tsp
- Paprika – 3 heaped tsp
- Ground cumin – 1.5 tsp
- Ground black pepper – 1/4 to 1/2 tsp
- Salt – 1/4 tsp
- Ground cinnamon – 1 pinch
- Ground cloves – 1 pinch
- Can of crushed tomatoes (good quality)
- Can of black beans (or cannellini beans)
1. MEASURE out all spices on a plate.
2. HEAT a small saucepan with a little vegetable oil add in a dash of tomatoes, spices and heat until fragrant.
3. ONION if you are using a fresh onion fry this in a little oil to soften before adding in the spices, then the tomatoes and beans.
4. STORE in the freezer for 2-3 months, store in a sealed container in the fridge for about 4-5 days.
Sue Maree P Tips
- SPICE – if you'd prefer this recipe midly spiced cut back on the cayenne pepper, black pepper and chilli flakes.
- BEANS – this would work with any tinned beans, cannellini, pinto, red kidney beans or even inexpensive baked beans (rinsed from the sugary sauce)