An image depicting the caramelized onion black bean recipe featuring roasted red peppers.

Black Beans with Caramelized Onions and Roasted Red Peppers

To download a Spanish translation of this recipe click here.
Course: Side Dishes
Bean type: Black Bean
Nutrition attribute: Vegan, Vegetarian
Collection: Chef Creation, Entertaining
Servings: 14
Calories: 280kcal
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For the Beans

  • 1 pound dry black beans cleaned, rinsed, and soaked overnight
  • 3 large bay leaves
  • 3 tablespoons kosher salt

For the Onions

  • 5 cups thinly sliced red onion
  • ¼ cup corn oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Final Dish

  • cups sliced, pitted oil cured black olives
  • cups thinly sliced roasted red peppers
  • 1 cup sliced flat leaf parsley leaves

For the Dressing

  • ½ cup white wine vinegar
  • ¼ cup sliced mint leaves
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon red chili flakes
  • ½ cup roasted garlic oil *See note
  • ½ cup extra virgin olive oil


  • Drain beans and place in saucepan with the bay leaves. Add cold tap water to cover by 3 inches. Bring to a boil, lower heat and simmer about 30-45 minutes, skimming the foam, until beans are tender but not soft.
  • Remove beans from the heat and add the 3 tablespoons kosher salt. Stir well and let beans stand 15 minutes in the water to absorb the salt. Drain beans and transfer to a large bowl. Add the black olives, red peppers, parsley and mint. Set aside.
  • In a large saute pan combine onions, oil, salt and pepper. Cook over medium high heat until onions are tender and golden brown. Stir frequently to prevent burning.
  • Allow onions cool to room temperature, then add to the beans.
  • Prepare the dressing by combining the white wine vinegar, mint leaves, mustard and red chili flakes in a blender. Puree. With the machine running, slowly add the garlic and olive oils to form an emulsion.
  • Pour dressing over the beans and serve.


*If you want to make your own garlic oil, remove the loose papery skins from heads of garlic and cut off the pointed ends of the heads. Arrange garlic heads in a shallow baking pan, packing tightly. Pour enough corn oil into pan to come 1 inch up the sides of the garlic heads. Cover pan with foil and roast in a 325°F conventional oven 30-45 minutes until garlic is very soft. Let cool to room temperature and remove the garlic heads. Pour the oil through a chinoise and reserve. When garlic is cool, squeeze the roasted pulp from the skins and use in another recipe.
Created by Chef Susan Goss Zinfandel Restaurant, Chicago


Serving: 1g | Calories: 280kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 2.5g | Sodium: 1470mg | Potassium: 360mg | Fiber: 8g | Sugar: 4g | Calcium: 55mg | Iron: 2.6mg