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
Delicious recipe to spice up canned beans!
Super easy and extremely flavorful. I’m actually surprised by how much flavor it has. I added sweet white corn and it turned out delish!
Made these for company with tamales. They were a hit. The spice level was perfect, very tasty. Thank you for the recipe
These were so simple with everything a staple in my fridge and pantry. They were also SO yummy and healthy! Thank you so much! I have never made one of your recipes that I haven’t loved! You’re amazing!!!!