Best Ever Canned Black Beans

A copper pot of black beans sitting on a table next to a cutting board with limes.

5 from 3 reviews

Learn how to make a can of black beans taste like gold. Some onions, garlic, a few spice, really not much turns a ho-hum can of beans into something special.



  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 jalapeños, chopped (seeds removed if you’d like it less spicy)
  • 3 cloves of garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 15-ounce can black beans


  1. Heat oil in a medium pan over medium-high heat.
  2. Add onions and jalapeños and season with salt and pepper. Let cook, stirring occasionally, until starting to brown.
  3. Add garlic, cumin, chili powder, coriander, and dried oregano. Cook, stirring to toast the spices 1 minute more.
  4. Add black beans, juice and all, and bring to a simmer. Simmer about 5 minutes. Mash a bit with a potato masher to make them nice and creamy. You don’t want to make a puree, just break some up to thicken the beans.
  5. Serve as a side or as a main meal with rice or with eggs and tortillas for breakfast.