These creamy and flavorful high protein beans are inspired by Mexican flavors and thickened with a secret ingredient! Serve with rice for a comforting and satiating plant-based meal.

Recipe Highlights

Prep Time: 20 minutes
Cook Time: 30 mintes
Servings: 3
Difficulty: easy, beginner
Equipment: stovetop, large pot, skillet, stirring spoon
Nutrition: 15g fiber, 21g protein per serving
Diet: vegan, gluten-free, soy-free, dairy-free, nut-free option

Key Ingredients & Substitutions

Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.

Kidney Beans ⟶ I prefer kidney beans or black beans, but other kinds of beans can work. These add protein and fiber to make a very satiating meal.
Peanut Butter ⟶ A couple tablespoons help thicken the beans without overpowering the flavors.
Tomato Paste ⟶ Provides concentrated umami flavor and also helps naturally thicken the beans.
Vegan Sausage ⟶ For even more protein and umami to make these beans extra satisfying. I use homemade seitan sausages, but I also enjoy Field Roast and Tofurky sausages.
Veggies ⟶ Onion, celery, and bell pepper build the base flavor and help bulk up the beans.
Spices ⟶ Coriander, cumin, smoked paprika, oregano, pure chili powder, and nutritional yeast.
Cocoa Powder ⟶ Just a little bit helps darken the beans and provide a deeper layer of flavor.

Serving Suggestions

My favorite pairing for beans is always plain steamed rice. It soaks up all the flavors wonderfully and makes the meal extra satisfying. Sometimes I like to cook some quinoa with the rice for a little nutrition boost. If rice isn’t your thing, a hearty bread, pita, or some tortillas would be delicious, too. I also like to serve it with a side salad for extra veggies.

Storage & Meal Prep

These Mexican-inspired beans are perfect for meal prepping as the flavors get even better the second day!

Fridge: Store in airtight containers in the fridge for up to 4 days.
Freezer: Let the beans cool completely first (up to 2 hours at room temperature), then place in freezer-safe bags and remove as much air as possible. Don’t fill the bags completely full because the liquid the will expand when frozen, so leave at least 1-inch of space at the top of the bag. You can also freeze small portions in silicone freezer molds like Souper Cubes*. Freeze for up to 3 months.

Mexican-Inspired Beans FAQ

Sure! Black beans, pinto beans, white beans, or chickpeas are all great options.

Almond butter or sunflower seed butter are great substitutes. Tahini could also work, but I think it will leave more of an aftertaste since tahini is pretty strong. You can omit the peanut butter if necessary, but your beans will turn out thinner and less flavorful.

It’s not meant to taste like peanut butter, so the peanut flavor in these beans is very subtle as all the spices overpower it. The peanut butter is mostly there to help thicken the beans and carry the flavors of the spices.

More Bean-Based Mains

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:20

Cook Time:30

Servings: 3

Ingredients

Spices

1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp cocoa powder
½ tsp pure chili powder* or ¼ tsp cayenne pepper
2 tbsp nutritional yeast*

Beans

1½ tbsp olive oil divided
1 medium red onion diced
3 cloves garlic minced
1 celery diced
1 bell pepper diced
2 tbsp cilantro stems chopped, optional
2 tbsp tomato paste
2 tbsp peanut butter
2 cups cooked kidney beans
1 cup vegetable broth¹
¼ tsp salt
1 vegan sausage² sliced into half moons
1 zucchini sliced into half moons, optional

Garnishes (optional)

2 green onions sliced
1 avocado sliced
½ lime juiced
¼ cup cilantro leaves
¼ cup pickled red onions
½ cup vegan sour cream or plain yogurt

Instructions

Mix spices together in a small bowl and set aside.
Heat half the olive oil in a pot over medium heat. Add onion, garlic, and celery and sauté until soft, about 5-10 minutes.
Add bell pepper and cilantro stems (if using) and cook 1 minute.
Add spices and tomato paste and stir for 1 minute.
Stir in peanut butter.
Deglaze the pot with a splash of vegetable broth and scrape the bottom for any stuck pieces.
Add all of the vegetable broth and beans. Simmer for 15-20 minutes, stirring occasionally so the bottom doesn't burn. Add extra water or vegetable broth if needed.
Meanwhile, cook the zucchini and vegan sausages. Heat the remaining olive oil in a skillet over medium heat. Add zucchini and sprinkle a pinch of salt over, then add the vegan sausages. Cook undisturbed for a few minutes on each side until browned.
Once the beans have simmered, stir in the zucchini and sausages. Cook for a minute or two to heat through.
Turn off heat and garnish as desired. Taste and add more salt or lime juice if needed.

Notes

1) Vegetable Broth: I use water + 1/2 tsp of vegetable bouillon.

2) Vegan Sausage: If you don’t have any vegan sausage, you can add extra beans (about 3 cups total).

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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