In Durango, Mexico, we mainly eat pinto beans, but when I spent time in Tabasco, I fell in love with black beans. While I love making beans from scratch, sometimes you just don’t have hours to cook them. That’s why I love this easy canned black bean recipe. With a few simple ingredients and the right seasonings, canned beans become a flavorful side dish ready in about 15 minutes.
If you love beans, you’ll also want to try my Frijoles de la Olla.
Quick Recipe Notes
- Taste profile: Savory, earthy, garlicky, and mildly spicy
- Texture: Tender and creamy with a flavorful, saucy broth
- Key Secret: Don’t drain the beans! The liquid helps create a flavorful broth and gives the beans their delicious consistency.
- Best For: A quick lunch or side dish for tacos, enchiladas, and more!
-Maggie
Can You Make Canned Black Beans Taste Good?
Absolutely! Canned black beans are already cooked, so the trick is to build layers of flavor around them. I sauté onion, jalapeño, and garlic first, then simmer the beans with their liquid and a few simple spices. The result is flavorful, tender black beans that taste like you spent much longer cooking them.
🫘 Ingredients
- Canned Black Beans
- Oil
- Onion diced
- Jalapeno, finely diced
- Garlic clove finely diced
- Salt
- Black pepper
- Ground cumin
- Cilantro, chopped
I recommend using no-salt-added, BPA-free canned black beans. This gives you more control over the seasoning, and I find the beans taste better when you can season them yourself.
Canned black beans are already cooked, which is the beauty of this recipe. With a few simple ingredients, you can transform them into a flavorful and satisfying side dish.
Can you use homemade beans? Yes! You can make this exact same recipe with homemade pinto beans or black beans, and they turn out delicious.
How To Cook Canned Black Beans
- Heat the oil in a stock pot over medium heat.
- Add the onion and jalapeño.
- Cook for 2–3 minutes, or until the onion begins to soften.
- Add the garlic and cook for 1 more minute.
- Add the canned black beans with their liquid. Do not drain.
- Add the salt, black pepper, and cumin. Stir to combine.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Turn off the heat. Sprinkle with cilantro and serve.
👩🏼🍳 Pro Tips
- Make refried black beans. Simply drain the canned beans, then cook them as instructed. Mash the beans until smooth, adding a little water or broth if needed to reach your desired consistency. Perfect as a base for Mexican sopes.
- Make them soupier. Add 1 cup of vegetable broth or water. If using water, taste the beans and adjust the salt as needed.
- Make them spicy. Add another finely chopped jalapeño for extra heat.
- Add cheese. Top the beans with crumbled queso fresco or cotija cheese before serving.
🫙 How to Store Canned Black Beans
Place leftover beans in an airtight container and store them in the refrigerator for up to 4 days. To freeze, place the cooled beans in a freezer-safe container or sealable freezer bag. Remove as much air as possible and freeze for up to 6 months.
🔥 How to Reheat Canned Black Beans
Place the beans in a microwave-safe bowl and heat on high for 2 to 2½ minutes, stirring halfway through. If frozen, thaw the beans in the refrigerator overnight before reheating.
More Mexican Bean Recipes
- Enfrijoladas
- Tostadas de Frijoles
- Black Bean Chile Rellenos
- Frijoles Charros
- Black Bean and Corn Dip
- Crema de Frijol Negro
- Frijoles Puercos
- Tostaguac
Seasoning canned black beans is one of the easiest ways to get a flavorful side dish on the table in no time. Serve them alongside Enchiladas Rojas, Slow Cooker Cochinita Pibil, or enjoy them with chips and cheese for a quick and satisfying lunch. ¡Buen provecho!
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How To Cook Canned Black Beans
Ingredients
- 2 15-oz Black Beans cans, do not drain
- 2 tablespoon olive oil
- ¼ onion diced
- 1 jalapeno finely diced
- 1 garlic clove finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon ground cumin
- Cilantro chopped
Instructions
- Heat the oil in a stock pot.
- Add the onion and jalapeno.
- Cook for 2-3 minutes.
- Then add the garlic. Cook for 1 more minute.
- Add the black beans. Do not drain.
- Add the salt, pepper, cumin and stir to combine.
- Bring to a simmer and cook for 10 minutes.
- Turn off heat.
- Sprinkle with cilantro and serve.
Video
Notes
- Use this recipe to make refried black beans. Simply drain the canned beans, cook as instructed, mash until smooth.
- For a more soup-y consistency, add 1 cup of vegetable broth or water. If using water, check the seasoning for salt.
- Do you like it spicy? Chop up another jalapeno and add it to the pot.
- For the cheese lovers, feel free to top it off with crumbled queso fresco or cotija.
Makes canned beans so so much better. I will always do them like this now.!
Yes, they turn out so super flavorful. You’re going to love them!