Hot Beans

This is one of my 'go-to' recipes at home but it's an easy one to take on the trail. The name gives homage to a weekend spent camping with my best friend in the Kananaskis Mountains when we lived in Calgary. 'Hot Beans' is a song, a follow up to American Pie sung on repeat, a cross-stitched memory, and a wildly delicious dish. Enjoy! This one is for you Jess. 


1 can black beans (drained and rinsed or at least scooped out without the liquid)

1 tablespoon olive oil or grapeseed oil

1-2 tablespoon Braggs (similar to soysauce but less salty)

1 teaspoon garlic powder

1 teaspoon onion powder

pinch of sea salt

pepper to taste (I prefer several grinds of fresh pepper)

3 tablespoons nutritional yeast

1 teaspoon buckwheat flour

1 teaspoon to 1 tablespoon dried parsley 

Add oil to a cast iron pan and heat on medium. Mix all the above ingredients together in a bowl or right into the pan (depending on your love for dishes). Stir often and cook until beans become softer. Your Hot Beans are ready whenever you are but I tend to like them on the overcooked and slightly crispy side (15-25 minutes in the pan). 

Feeling wild? You can sub the can of black beans for a can of chickpeas or extra firm tofu cut into small pinky-sized squares. 

BBQ-ing? Wrap all the above ingredients in a double layered tinfoil packet and BBQ away!

Lazy? Combine all the above ingredients and lay out on a cookie sheet. Bake at 410 for 15-25 minutes or until your Hot Beans reach your desired texture. Remove and mix around every 5-10 minutes. 

Serving suggestions: 

  • Fill for tacos/burritos - add regular Mexican inspired toppings or just serve on warm tortilla with a little Dijon
  • Side to rice or quinoa
  • Topping for pasta
  • Post run snack (eat cold or re heat)



Hot Beans Recipe - Tablespoon of Wild
Hot Beans Meal Idea -
Kananaskis Camping 2010
Kananaskis Camping 2010