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This recipe for black beans is inspired by the classic Indian black lentil recipe called Dal Makhani. This recipe uses black beans instead and is specifically developed for a slow cooker, where it happily cooks into slow-cooked perfection. If you don't have a slow cooker, you can cook this dish on a stovetop – still delicious!

Creamy Indian Black Beans [Vegan]

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Serves

8-10

Cooking Time

120

What Ingredients Do You Need To Make Creamy Indian Black Beans [Vegan]

  • 1 1/2 cups of dried black beans
  • 2-3 tablespoons of olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly grated ginger
  • 2 onions, finely diced
  • 1 tablespoon freshly ground cumin
  • 1 1/2 teaspoons freshly ground coriander
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon red cayenne powder
  • 4 tomatoes, diced or 1 cup canned chopped tomatoes
  • 1 tablespoon dried fenugreek leaves (optional)
  • 3 tablespoons vegan sour cream
  • 2-3 tablespoons chopped cilantro
  • Diced or sliced red onions, for serving

How To Make Creamy Indian Black Beans [Vegan]

  1. Place the black beans in plenty of water and soak for 2-3 hours or overnight. Drain and set aside.
  2. If your slow cooker has a sauté function, turn it on and add the olive oil. Alternatively, you can do this in a skillet over the stove.
  3. Add in the onions and cook for about five minutes, add in the ginger and the garlic, and sauté until the onions are soft and golden.
  4. Add in the cumin, coriander, salt, and red cayenne pepper and cook for a minute.
  5. Add in the tomatoes and cook for two more minutes. If using a skillet, move the mixture to the slow cooker. Once the tomatoes are soft and pulpy, add this mixture to the slow cooker, add in the black beans with 3 cups of water and cook on low for 4 hours.
  6. Remove the cover, stir in the fenugreek leaves, vegan sour cream, and cilantro and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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