An easy way to cook and season canned black beans to make a delicious and healthy side dish in no time! Serve with Mexican and Tex-Mex favorites like tacos, enchiladas and burritos.
If you’ve got a can of black beans in your pantry and a few basic ingredients like tomatoes, onions and garlic, then you’ve got everything you need to make this easy and delicious seasoned black bean side dish!
While canned black beans are technically already cooked, adding in a few simple ingredients and seasonings can enhance their flavor instead of eating them plain.
Ingredients you’ll need to transform canned black beans
- 15-Ounce Can Black Beans: I recommend getting the kind with no salt added. This way you can better control the amount of salt in the recipe and make sure the sodium isn’t super high like in some canned goods.
- Olive Oil: This is the cooking oil I used, but you could also use avocado oil, coconut oil, canola oil or whichever cooking fat you prefer.
- Onions, Tomatoes and Garlic: The trifecta of flavor. These are sauteed until softened and fragrant.
- JalapeƱo (Optional): Adding this pepper is totally optional. If you don’t want any spice, leave it out. If you like a little spice, remove and discard the seeds and veins. If you like it spicy, keep the seeds and veins.
- Seasonings: To really add a lot of flavor, I mixed in some ground cumin, dried oregano, smoked paprika and salt.
- Lime Juice: Add in some lime juice at the end to add a touch of acidity that compliments the rich flavor of the beans and seasonings.
- Cilantro (Optional): This is one of my favorite garnishes to use. It compliments the lime juice very well and works with many different types of latin main dishes.
How to cook canned black beans
To cook, saute onions, tomatoes, garlic, jalapenos (if using) and seasonings in olive oil over medium-high heat for 5 minutes. This will soften the onions and tomatoes substantially and really help to infuse all those delicious seasonings.
Then add in the canned black beans and bring to a simmer. I prefer to use all the contents of the can including the liquid the beans are in because it actually has lots of flavor! I recommend getting canned black beans that have no-salt added and are in a can that’s BPA-free. Not only is it better for your health, but the overall flavor straight from the can will be better.
Once the beans are simmering, remove them from the heat and stir in some lime juice. Taste and season with salt if needed. Garnish with cilantro and eat up! If the beans are a little thick and you’d like them to be a little more soupy, add in some water or broth until it’s the consistency you want.
The entire cooking process takes only 8 minutes and the results are way better than beans straight out of the can! Serve them alongside Mexican Rice, Steak Fajitas, Chicken Tacos or eat them by themselves with tortilla chips and cheese.
More recipes to try
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, minced
- 1 plum tomato, minced
- 1 jalapeƱo, minced (optional; seeds and veins removed if you donāt want it spicy)
- 1 teaspoon minced garlic (about 2 cloves)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1 15-ounce can black beans (no salt preferred)
- 1 tablespoon lime juice (about the amount of juice in 1/2 lime)
- salt, to taste
- chopped cilantro, for serving (optional)
Instructions
- Heat oil in a medium saucepan over medium-high heat.
- Add onions, tomatoes, jalapenos (if using), garlic, cumin, oregano and smoked paprika. Stir and saute for 5 minutes, until onions have softened and become translucent.
- Add can of black beans (do not drain), stir and bring to a simmer. If you'd like the beans to be a bit more soupy, add in some water or broth until the consistency is to your liking.
- Remove from heat and stir in lime juice and salt.
- Garnish with chopped cilantro and serve.
Nutrition Information
I’m one of those who can eat beans right out of the can but I will definitely try this recipe. We like beans as a side alot so this will be a great addition to those times. I also like to make things with many ingredients so this is just perfect! Thank you…
This is a hit at home, really fulfills that South American beans and rice that my Brazilian partner craves every so often š
Love, love this recipe!!!!! Sooooo easy – anyone who like black beans needs to try this.
Tried this recipe and added half a pound of ground beef. Great taste.
I’m trying to up my fiber intake and this is THEEEEE most tasty way to do it! I’ve been using this recipe a few times a month! Thank you!
Always looking to recreate that big batch, long simmered flavor of black beans from the best Mexican restaurants. This did the trick and quickly! Best black bean recipe I’ve tried so far. I’ve already made it twice this month.
Sounds delicious but way too many ingredients!
Loved this recipe! It comes together very easily and really elevates canned beans. My new go-to!
So tasty! I used some canned tomato that I had leftover in the fridge. Really enjoyed the twist of it. Great recipe.
Awesome š love cooking my native food as well here on my Rez š¤šÆ
Healthy and delicious! Will definitely be making these again!!
I love this recipe! So simple and flavorful. Just made some for lunch (2nd time) because they sounded so good. Both times I have left out the tomato because I didn’t have one on hand. Next time I will try adding the tomato. Thank you Isabel!
So glad to come across your very tasty yet easy recipe. I love to make my own beans from scratch but when time nor my nerves do not allow I used canned but this recipe from you makes them taste like they simmered for a while. Thanks!
Wow, actually so impressed with how this turned out – amazing! Thank you for the stellar recipe!
Congratulations on your pregnancy!
Your recipes taste and smell like my motherās. She is from Chihuahua, Mexico.
Thanks! Sal
tasty and nutritious. followed except was out of cilantro, and had some ham bone stock on hand , so drained the can and no fresh tomato, so subbed in a T of paste. next time I promise to follow exactly thank you, love your page.