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

Best Ever Canned Black Beans

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Mexican Side Dishes
Cuisine: Mexican
Calories: 4
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Heat oil. Heat oil in a medium saucepan over medium-high heat.
  2. Sauté vegetables. Add onions and jalapeños and season with salt. Let cook, stirring occasionally, until starting to brown.
  3. Add garlic and spices. Add garlic, cumin, chili powder, coriander, and dried oregano. Cook, stirring to toast the spices 1 minute more.
  4. Add black beans. 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. Enjoy! Serve as a side or as a main meal with rice or with eggs and tortillas for breakfast.

Nutrition

Serving: 1gCalories: 4kcalCarbohydrates: 1gSodium: 4mgFiber: 1g

Video

Notes

    1. Spiciness. Feel free to adjust the spice level by adding more or less jalapeños or leaving the seeds in for extra heat.
    2. Texture. For a creamier consistency, use a potato masher to lightly mash the beans, but be careful not to overdo it.
    3. Seasoning. Don't forget to taste as you go and adjust seasoning with more salt as needed.
    4. Serving size. This recipe can be easily doubled or halved to accommodate different serving sizes.
    5. Make ahead-storage instructions. Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 6 months

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