Black Beans Curry
A rich creamy black beans curry is a great way to add this popular health food in your diet. Whether you use soaked or canned beans these get done in less than 15 minutes. Cooked in a rich curry sauce made with curry powder, tomatoes and yogurt this will become your favorite in no time.
Black beans are becoming increasingly popular in our home these days. They are easy to incorporate into your diet once they have already been boiled. I love to soak and boil a big batch and store it in the freezer. That way I have them on hand for anything I need to use them. Add a handful in my salad or pulao rice.
Our family favorite is of course curry. Anything in Indian curry spices and my kids will thoroughly enjoy it. I grew up with beans, legumes and lentil curries at least once a week. So for me, this has been a big part of my growing up. I wish my kids ate these more often but they still need getting used to these.
Did you know that black beans are high in protein and fiber which makes them not just healthy but perfect for a balanced diet?
It is a good idea to soak beans before cooking. Know why?
Not just beans, most of these pulses that need rehydration are better soaked and hydrated before they are cooked. The soaking helps remove some of the indigestible sugars that cause flatulence. Which is why back in the old days our moms and grand-moms never looked for quick and easy ways to cook these. They’d rather take care of our tummies for us.
How do you cook dried black beans?
There are a couple of ways to cook black beans.
- Stovetop – Dried black beans need to be soaked in water for a couple of hours (at least 4) or overnight. Then boil them in water for about 60 to 90 minutes on medium to low until they are soft and tender
- Pressure cooker – Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add four times the amount of water. Cook under pressure for 20 minutes
- Instant pot – Soak for a couple of hours or overnight. Drain and place them in the pressure cooker. Add four times the amount of water. Cook under pressure for 15 minutes, then natural release.
- Slow cooker – place the black beans in the slow cooker without soaking. Add 4 times the amount of water. Cook on low for 8 to 10 hours.
Let’s talk ingredients and Substitutes (Save/Pin)
- Curry powder – when you buy curry powder do look at the spice factor. They come in Curry Powder – Hot,Curry Powder -Mild etc. If you like making homemade spices then you may like to try my recipe for homemade curry powder
- Paprika – The purpose of paprika here is to add a nice smoky flavor but also add to the pretty color. I usually use either Sweet smoked paprika
- Cayenne – adds a nice touch of heat but if you don’t like Cayenne use Hot smoked paprika. Like the sweet paprika when combined with the curry powder gives a nice rich color to the beans.
- Sour Cream or yogurt – either work beautifully in this recipe and gives a rich thick and creamy black beans curry
- Black Beans – these come in dry as well as canned – you can use either. I used the dried today but often I make a quick curry with the canned beans too.
Useful Tips and Tools
- A Saute Pan is all you need to cook these beans.
- A Knifeand Chopping board to chop veggies
- You can use a wooden spoon or Spatula. I perfect metalor silicone spatula as strong tandoori and turmeric can dye your wooden spoons.
- Unless you are comfortable and sure about quantities it is best to use Measuring spoons. That way you know you are accurate with the recipe.
How to Make Black Beans Curry (Save/Pin)
- Saute onions, cinnamon and bay leaves in cooking oil for a minute or two
- Add the ginger and garlic – saute another minute
- Followed by the chopped tomatoes and saute a minute more
- Add curry powder, paprika, and cayenne – with 1/4 cup water
- Cook until the spices are fragrant
- Add the black beans, sour cream, and chopped cilantro.
- Season with salt and pepper
- Cook for 5 minutes more until thick and creamy.
- Garnish with more cilantro.
- Taste and adjust seasoning.
What do you serve with these Black Beans Curry?
I love to serve this with a nice bowl of steamed white rice as you can see in the pictures below. Often I will also just eat this with nice crusty bread. If you’re in a mood to cook Indian, the options for Indian bread are so many. From simple chapati to exotic butter naan or plain naan as well as vegetable, or prawn rice. My kids’ favorite rice is fruit and nut rice pilaf
Of course, when I’m in the mood for a low carb diet then I usually serve this over my cauliflower rice, turmeric rice or mustard dill cauliflower rice.
Frequently asked questions
This beans curry will keep in the fridge for 4 to 5 days in the fridge.
Yes, you can freeze this beans curry for up to a month. If you want to keep it longer do not add the coconut cream/milk. The shelf life without coconut milk will be up to 3 months
This is a very basic and yet very versatile recipe that would work beautifully with most soaked and boiled beans such as kidney beans, black-eyed beans, yellow lentils, red lentils.
Try my kidney beans coconut curry or yellow lentil soup
Yes, in fact, perhaps you want to try my other black bean curry without any coconut milk. Another delicious black bean recipe you will love.
Yes, you can. You will need about 1 1/2 cup dried black beans for this recipe
Soak the black beans in water for 4 to 6 hours until hydrated then cook them using one of the methods I have listed above in this post. Once cooked you can proceed with this recipe.
Yes. You can use 2 – 14 oz can of black beans for this recipe
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Black Beans Curry
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Equipment /Tools
Ingredients
- 2 cups (2 cups) Black beans soaked overnight ( 2 14 oz cans)or (1 1/2 cup dried beans)
- 2 tbsp (2 tbsp) Cooking oil
- 1/2 cup (0.5 cup) Onions diced finely
- 2 cup (2 cup) Tomatoes chopped
- 1 tbsp (1 tbsp) Garlic minced
- 1 tbsp (1 tbsp) Ginger grated
- 2 tbsp (2 tbsp) Curry powder
- 1/2 tbsp (0.5 tbsp) Hot cayenne or to taste
- 2 inch (2 inch) Cinnamon stick
- 2 (2 ) Bay leaves
- 1/4 cup (0.25 cup) Sour cream or yogurt
- 1/2 cup (0.5 cup) Cilantro chopped
- 1 tsp Sweet paprika
Instructions
- Saute onions, cinnamon and bay leaves in cooking oil for a minute or two
- Add the ginger and garlic – saute another minute
- Followed by the chopped tomatoes and saute a minute more
- Add curry powder, paprika, and cayenne – with 1/4 cup water
- Cook until the spices are fragrant
- Add the black beans, sour cream, and chopped cilantro.
- Season with salt and pepper
- Cook for 5 minutes more until thick and creamy.
- Garnish with more cilantro.
- Taste and adjust seasoning.
Recipe Notes
Notes:
- Storage – This recipe will stay refrigerated in the fridge for 4 to 5 days
- Vegan – Use coconut cream instead of sour cream or yogurt
Featured Recipe below
Black beans Coconut CurryRecipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Natalie
I love homemade curry! Looks so delicious and comforting – perfect with Naan or other Indian bread. Can’t wait to try this recipe.
Veena Azmanov
Absolutely, Natalie. Perfect with naan or other Indian breads
Jagruti Dhanecha
Veena, when I am run out of rajma (red kidney beans) I too make black bean curry, packed with flavours and nutrition.
Veena Azmanov
Thanks, Jagruti. Yes, I love both black beans and kidney beans in this recipe.
Kathryn
Black beans are always a favorite and this looks like wonderful comfort food. Saving it for later!!
Veena Azmanov
It sure is comfort food in our home Kathryn. I hope you try it. Thanks
Marisa F. Stewart
Growing up we ate more beans in different dishes – usually with a pasta. I never thought of it as a curry with rice. Sounds so full of flavor and very satisfying. After I was married I didn’t serve as many bean dishes as I had growing up — that’s really a shame. They are so good for you! I’m anxious to try this recipe. I know Hubby will love it.
Veena Azmanov
Well, you are Italian and I am Indian so it’s right that you ate it with pasta and me with curry. Now I try it with pasta and I highly recommend you try it with curry Marisa. I think you will enjoy it.
Katherine
I am into anything curry, and as much as I love black beans, my hubby does not! I’ll have to make this one all for myself 🙂
Veena Azmanov
Yes, I know what you mean. Often I have to make some stuff just for myself because Ziv and the kids don’t care for it. I hope you try this one.
Amanda Mason
I’m loving every single ingredient in this recipe! I’m a big time fan of black beans and this recipe is right up my alley! Loving all the Indian flavors! Yum!
Veena Azmanov
Thank you, Amanda. I hope you try this curry.
Jacqueline Debono
I love vegetarian curries especially those made with legumes. So tasty and healthy. I’ve never made a black bean curry though! Def on my to-make list now!
Veena Azmanov
Thank you, Jacqueline Yes, we love curries too.
Veronika's Kitchen
I love using black beans in my meals on vegetarian nights. They are always tasty and feeling. Never tried it with curry before but definitely should give it a try!
Veena Azmanov
Yes, black beans are very tasty and filling.
Kylie
I am OBSESSED with black beans AND curry. How have I never thought to put the two together. Definitely pinning this one for next week!
Veena Azmanov
Thank you, Kylie. I love black beans myself and my favorite is curry. I hope you try this.
Tammy
This over a bed of rice is my idea of comfort food and the best part is it’s HEALTHY comfort food. Looks delicious, Veena! 🙂
Veena Azmanov
Absolutely, Tammy. I love black beans curry over rice.
Carrie
What a delicious looking and easy meal! That sauce looks so rich, I’m trying it next week for sure!
Veena Azmanov
Thanks, Carrie. I hope you try it.
Marie
This is the second bean curry I’ve seen this week. Both sound so good, but yours sounds easier to make. I like that you can use canned or dried. Definitely going to try this soon. Thanks for sharing!
Veena Azmanov
Black beans curry is really delish you must try Marie. Thanks
Elaine Benoit
I love black beans! I have never thought of adding them to curry! What a perfect and delicious idea! I’m putting your recipe on my must make list!
Veena Azmanov
Thank you, Elaine. Us too, love black beans especially in curry
Jill
I’ve never tried a black bean curry but reading the ingredients I know I’d like it. Also so good to know about the soaking and how it lessens the pain that sometimes comes after eating a big bowl of beans. Now I’m going to soak my beans!
Veena Azmanov
You will love black beans in curry Jill. You must try – takes only 15 minutes
Jessie
This looks amazing! I have never made Curry before but I love black beans and you have made this look so easy! I will be trying this soon!
Veena Azmanov
Thanks, Jessie. This really is so easy.
Alexandra
Delicious recipe, full of wonderful flavour. Love to serve with cauliflower rice. A warming meal!
Veena Azmanov
Thanks, Alexandra. You will love this one. I love it with cauliflower rice too.
Beth
I love these black beans and your suggestions of rice and naan bread make this the perfect meal!
Veena Azmanov
Thanks Beth. This works great with anything even cauliflower rice or quinoa.
Adrianne
I love a good Vegetarian dish and this one sounds delicious Veena! I would not have thought to make a black beans curry but you have inspired me to give it a go. Thanks for sharing!
Veena Azmanov
Thank you, Adriane. You must try a curry with black beans -we love it so much.
Colleen
We love black beans in our house. They are so versatile! This black bean curry looks so flavourful and delicious. I’m making it this week for sure!
Veena Azmanov
Thank you, Colleen. Yes, we do too. I am a huge fan of black beans.