Robin's Sweet and Spicy Black Beans Recipe -
Robin's Sweet and Spicy Black Beans Recipe
  • READY IN hrs

Robin's Sweet and Spicy Black Beans

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"These are famous in my family, and I always get asked for the recipe. Serve with rice or in tacos for a yummy and healthy meal!"

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 2008

i thought this was so unusual and really good. i gave the recipe 4 stars because i thought 3T sugar would be over-the-top sweet, and i think i was right. i cut the sugar back to 2T which was really good, but i acually think 1T would be the perfect amt. i only used abt. half the onion called for b/c that's all i had, but that worked just fine. i was worried that the beans would get mushy after cooking for so long, but they held up just fine. the title sums up exactly what this dish tastes like, so if sweet and spicy is not your bag, you best move on ;-)

Most Helpful Critical Review
Jun 17, 2008

If I had left out the cayenne and the 3 T. of sugar, this might have been a good side dish. As written, however, and even though I cut WAY back on the cayenne, this was a strange combination of sugary sweet and fiery hot that just didn't work.


43 Ratings

Jul 14, 2007

We make this dish a couple of times per month. Very simple and very flavorful. Ingredients are always on hand. Sometimes we serves over a cooked bag of Success Brown Rice though it's fine alone too.

Jan 25, 2008

I loved this recipe. I used a can of fire roasted crushed tomatoes and threw it a 4-oz. can of mild diced green chilis because that's what I on hand. I also skipped the cilantro because I don't like cilantro. The only change I'd make is to use a 1/2 t. of cayenne pepper next time because it was just a tad too hot for my taste. But the dish has a wonderful flavor. 1 serving over 1/2 cup brown rice, with a green salad on the side, was perfect.

Jul 07, 2006

I made this for a barbeque and got raves from my friends. They still request that I make these again! Next time I will try brown sugar instead of white sugar.

Sep 16, 2007

I liked the concept of the sweet/spicy flavors, but this was just much too spicy for me, and I even cut back on the cayenne pepper. My husband liked it better, though it did make him break out into a sweat!

Oct 18, 2005

My husband just loved this "different" recipe - truly a good combination of sweet and spicy! I mixed it with cooked rice, and served it with mexican meatloaf. It was a hit!

Jan 25, 2010

I would have rated this recipe a "5" for everything except the amount of sweet and spicy... I would never add as much sugar and as much cayenne to this as called for. Simmering uncovered for about half the time was enough to evaporate the liquid and leave a nice thick sauce around the beans. This was delicious served with rice cooked in chicken broth. My favorite black beans and rice recipe...use Rotel tomatoes with cilantro and lime juice!


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Robin B.
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