Learn how to cook canned black beans with this quick seasoned black beans recipe. It’s an easy skillet recipe that’s quick and fuss-free, and made with warm and smoky flavors.
Table of Contents
If you’re bored of black beans or not sure what to do with the cans that are sitting in the back of your cupboard, try this canned black beans recipe! All it takes are simple spices and pantry-staple ingredients.
Making this black bean side dish with canned beans rather than dried ones cuts the cooking time from over 1 hour to just 20 minutes. Additionally, canned beans are a budget-friendly plant-based protein option and an affordable way to feed a crowd a hearty, fiber-rich food.
The best part of this recipe, however, is how easy it is!
Ingredient notes
- Canned black beans – We’re using canned beans instead of dried ones. Canned beans are already cooked, so all you have to do is drain them in a colander and rinse them well before you start cooking.
- Olive oil – For fat and flavor.
- Onion – Shallots also work in a pinch.
- Garlic
- Cumin – This adds a delicious warmth to each bite.
- Water or broth – Cooking the beans in water or broth creates a saucy consistency and helps the spices and aromatics stick better. You can enhance the savory qualities of this dish by cooking the beans in homemade bone broth instead of water.
- Salt and pepper
How to season canned black beans
- First, heat the olive oil in a large skillet over medium heat. Add the onion and saute until softened. Next, add the garlic and cumin and cook for another 30 seconds.
- Now you can pour the rinsed black beans and water (or broth) into the skillet. Leave everything to cook, stirring often, until the mixture is warmed through.
- Finish to taste with a pinch of salt and pepper. Enjoy!
How long do you cook canned black beans on the stove?
It will take about 3-5 minutes to cook your canned black beans on the stove.
Can you make this recipe using dried black beans?
Yes, you can use dried beans instead of canned beans. They must be soaked in water and cooked at a low simmer until tender before using them. This can take 1½ to 2 hours.
Using dried beans will be much easier if you have a pressure cooker or slow cooker. Head to my Instant Pot Black Beans recipe for step-by-step instructions or check out the slow cooker version.
Variations
- Switch up the beans – If you don’t have canned black beans, use canned pinto beans, kidney beans, red beans, or white beans instead.
- Add corn – Try swapping one of the black bean cans with a can of Mexican-style, Southwest, or regular corn kernels. Frozen corn kernels also work well.
- Spice them up – To make spicy black beans, add a diced jalapeno to the skillet with the chopped onions. You can also add a pinch of cayenne pepper, chile powder, or crushed red pepper.
Storing
Store leftover black beans in an airtight container in the refrigerator for 3 to 4 days.
You can also freeze them for up to 6 months without sacrificing taste or texture. I like freezing black beans in small portion containers for the ease of thawing as much as I need for other recipes.
Erin’s serving suggestions
Pair these seasoned black beans with all of your favorite recipes, like:
- Mexican-inspired brunch – Serve the ultimate Mexican-themed spread complete with breakfast tostadas, migas, cooked black beans, corn queso dip, guacamole, various salsas, and a pitcher of mango michelada!
- Healthy lunches – Boost the fiber in a Mexican Street Corn Salad, Chipotle Chicken Salad, or Southwest Chicken Salad by adding a scoop of beans.
- Taco Tuesday – Add black beans to the topping options on Taco Tuesday. They’re perfect with Sweet Potato Tacos, Pork Carnitas Street Tacos, Turkey Taco Lettuce Wraps, and more.
- Keep it simple – Rice and beans is a simple and protein-packed side dish. Simply stir the cooked beans into a batch of rice, then enjoy!
- More → 35+ Recipes that Use Black Beans
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Did you make these seasoned black beans?
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Full Recipe
How to Cook Canned Black Beans
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1/2 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 2 15-ounce cans black beans ((drained and rinsed) (about 3 cups))
- 1/3 cup bone broth (or chicken stock or water)
- Salt and Pepper (to taste)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and cook for 5-6 minutes, until softened.
- Add the garlic and cumin and cook for about 30 seconds, until fragrant.
- Add the black beans and broth or water to the skillet and cook for 5-6 minutes, until warmed through.
- Season with salt and pepper, to taste.
- Enjoy!
Notes
-
Switch up the beans – If you don’t have canned black beans, use canned pinto beans, kidney beans, red beans, or white beans instead.
-
Add corn – Try swapping one of the black bean cans with a can of Mexican-style, Southwest, or regular corn kernels. Frozen corn kernels also work well.
-
Spice them up – To make spicy black beans, add a diced jalapeno to the skillet with the chopped onions. You can also add a pinch of cayenne pepper, chile powder, or crushed red pepper.
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