How to cook the easiest canned black beans in 20 minutes! This recipe transforms a can of black beans into a flavor-packed side dish or meatless meal.
This black canned beans recipe is simple, with just a few spices and sofrito which adds so much flavor:
If you want to know how to cook black beans fast, use canned beans. A great pantry staple to whip up a quick meal. They’re already cooked which cuts down on cooking time, just heat them up and season with your favorite spices.
Since the prep time is short, this is a great dish to prepare ahead for the week. Refrigerate up to 4 days or freeze up to 3 months. Reheat in the microwave a few minutes, until heated through.
Mexican Black Beans Recipe
These Mexican Black Beans are my go-to side dish for Taco Tuesday or when I make enchiladas. They are SO good and SO easy to make!
Prep: 5min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 193 kcal, Carbohydrate 29 g, Protein 10 g, Fat 4 g, Sodium 293 mg, Fiber 10 g, servingSize 1 serving
Ingredients:
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instruction:
- In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften.
- Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.
- Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!
Cuban Black Beans Recipe
If you’re looking for a great side to add to a Mexican or Cuban-themed evening, these beans should be right up your alley
Prep: 10min
Total: 25min
Yield: 4
Ingredients:
- 1 tablespoon avocado oil
- 1 onion, diced
- 1 small green pepper, diced
- 4 cloves garlic, minced
- ½ jalapeño, diced
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- ¼ cup water
- 2 cans black beans, undrained
- ¼ cup fresh cilantro, chopped
- juice of 1 lime
Instruction:
- Add the oil to a large pot and turn the heat on high. Add the onion, green pepper, garlic, and jalapeño. Sauté for 5 minutes until the onions are translucent.
- Add the cumin, coriander, oregano, salt, smoked paprika, and pepper. Stir to coat the vegetables.
- Add the water and black beans. Stir and bring to a boil, then reduce the heat to medium and cook for 10 minutes uncovered, stirring occasionally. The bean mixture will thicken. If you want them thicker, cook for 10 minutes longer.
- Stir the lime juice and cilantro into the beans.
- Serve topped with chopped scallions.
Quick Black Beans
How to cook the easiest canned black beans in 20 minutes! This recipe transforms a can of black beans into a flavor-packed side dish or meatless meal.
Prep: 2min
Total: 22min
Yield: 4
Serving Size: 1 /2 cup
Nutrition Facts: servingSize 1 /2 cup, calories 135 kcal, Carbohydrate 20 g, Protein 6 g, Fat 4 g, Saturated Fat 0.5 g, Sodium 481 mg, Fiber 9 g, Sugar 2 g
Ingredients:
- 1/4 cup Puerto Rican sofrito
- 1 tablespoon olive oil
- 15 ounce can black beans (not rinsed or drained)
- 1/2 tablespoon sazon seasoning (or 1 packet)
- 1/2 teaspoon chicken boullion (or more to taste (Better Than Boullion))
- 2 tablespoons tomato paste
- 1/2 cup water
- cooked white rice for serving (optional)
Instruction:
- Heat olive oil in a medium skillet and add the sofrito, saute 3 to 4 minutes, stirring. If the sofrito is frozen, cover on low until it melts, then saute.
- Add the remaining ingredients and bring to a boil, cover and simmer 15 minutes, until the flavors meld and thicken. Uncover and simmer 5 minutes over medium heat, stirring.
- If you want thicker beans, uncover and simmer longer. For soupier beans, add more water.
- Taste for salt before serving and adjust as needed.
- Serve over white rice, if desired.
