How to Cook Canned Black Beans

Side view of seasoned black beans in bowl with spoon.

Course: Side Dish

Cuisine: American

Keyword: beans

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 65kcal

Author: Platings and Pairings

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.

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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

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.

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.

Nutrition