These Quick and Easy Black Beans, which start with a shortcut of canned beans, don’t require the long soaking or cooking time of dry beans and can be on the table in under 15 minutes. They’re perfect for a quick addition to any Latin-inspired meal- alone as a side dish, served over rice, or in fajitas or tacos. Try them on top of taco chicken, topped with slices of creamy avocado and a squeeze of fresh lime juice. Enjoy!
Ingredient Notes:
Onion – I like yellow onion, but white or even purple would be just fine.
Broth – You’ll use a little broth for the liquid in this recipe. I prefer the flavor component of chicken broth, but you could substitute beef broth, vegetable broth, or even just use water in a pinch.
How to make Quick and Easy Black Beans
- The first thing we’ll do is sauté some aromatics that will provide the flavor base for this recipe. Cook some onions and garlic in olive oil for just a few minutes, until they’re slightly translucent.
2. We’ll then add 2 cans of black beans that have been drained and rinsed. Any brand of black beans will work well here. At this point you’ll also add some broth for the beans to simmer in, along with some dry spices: cumin, coriander, oregano, salt, and pepper. They only simmer for a few minutes for all the flavors to come together and that’s it!
3. When the beans come off the heat, add a squeeze of fresh lime juice. It adds a fresh brightness. The flavor here is rich and complex and it’s hard to believe they’ve come together in about 10 minutes! If you like your beans more deconstructed like I do, just take the back of a spoon and smash them up a little bit. The smashed beans thicken the entire pot and you can add more broth as needed to get to your desired consistency.
There you have it– Quick and Easy Black Beans that are on the table in a matter of minutes, the perfect addition to any Latin-insipred meal!
Serving Suggestions
Here are some of my favorite recipes that pair well with this recipe: Brazilian Style White Rice
Fajitas
Tortillas
Taco Chicken
Guacamole
Lime-cilantro rice
FAQs
- Can these beans be made ahead of time? Absolutely! Beans reheat beautifully on the stovetop or in the microwave. If you’re short on time, feel free to make them a day ahead of time and store in an airtight container in the fridge.
- How long do they keep in the fridge? Eat leftovers within 5-7 days.
Did you make this?
Try this recipe and come back to give it a rating. I also love it when you share pictures on Instagram and tag me so I can see!
Quick and Easy Black Beans
Ingredients
- 2 cans black beans drained and rinsed
- 1 tablespoon oil olive or avocado recommended
- 2/3 cup finely diced onion
- 2-3 garlic cloves pressed or finely minced
- 1 cup chicken broth can sub beef/veg broth or even water, more if desired
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lime
Instructions
- In a saucepan on the stove, heat the olive oil to med-high heat. Sauté onions for about 3 minutes or until they just start to become translucent. Add garlic and sauté abut 30 seconds more.
- Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer, cover, cook for 7-8 minutes, stirring occasionally.
- Remove from heat and add in a few squeezes of fresh lime juice. If desired for thicken consistency, use the back of a spoon or rubber spatula to smash some of the beans. They will continue to thicken more upon standing, feel free to add more liquid as desired.
Nutrition
Questions & Reviews
I have been a “best bites foodie” for several years now but somehow have missed this recipe– I’ve already made it twice and pinned it! THANKS!
This recipe is wonderful! I wrote it down a few weeks ago, and I’ve used it a half dozen times, on all several different beans and with rice in burritos, too. Thank you for sharing!! ~Kelly
Made these last week (along with rice) to serve as a side dish with the Southwest Beef Wraps. They’re delicious! Love the fresh lime flavor of these. My husband & son put everything (beef, beans, & rice) onto their tortillas and made their own mega-burrito version! I even caught myself “cleaning up” (i.e. sneaking seconds after everyone has left the table) the bean dish….and I’m usually looking to “clean up” something chocolatey after dinner! Great & easy black bean recipe!
Yum! I made these two nights ago, served with rice and sauteed red peppers and corn. Both my hubby and I agreed that this was the best beans and rice dinner I have ever made (and I have tried many!)
What kind of cheese do you put on top?
Usually jack or pepperjack
I made these beans tonight, along with the pork tacos with green sauce (can’t remember the official name, sorry). It was SOOOO good, all of it. Thanks for your awesome recipes!
My husband lived in Brazil for a couple of years and I want to make him a traditional dish for his birthday. What sort of meat would be authentic to serve with the beans? Any special sort of rice? Oh and I have a recipe for brigadeiro that’s yummy!
Honestly, just a really good steak goes well with classic Brazilian sides:
https://fit-over50.news/2011/08/how-to-grill-the-perfect-steak/%3C/a%3E%3C/p%3E
Definitely make some Pao de Queijo:
https://fit-over50.news/2011/02/quick-brazilian-cheese-rolls-pao-de-queijo-2/%3C/a%3E%3C/p%3E
And Brazilian Lemonade
https://fit-over50.news/2008/05/brazilian-lemonade/%3C/a%3E%3C/p%3E
As for the rice, Brazilians usually saute onion and garlic in a little oil and add the dry rice until it starts to get translucent. Then they add boiling water and cook as normal. Enjoy your Brazilian meal!
I made these for dinner last night. They were quite tasty. Hubby and baby boy approved. Served them up with BBQ chicken quesadillas. Mmm, nom, nom.
Is the 1/4 teaspoon of oregano the ground oregano?
Yes, dried oregano. You can use ground, or crushed leaves. If you’re using fresh, do about a teaspoon.
Yummy. I made these tonight and impressed my husband (who also lived in Brazil for a couple of years). His comment “Wow….these taste Brazilian”. Success! I did pair them with the Brazilian style rice that you have on your white rice tutorial comments. Thanks for sharing the recipes!