How To Cook Canned Black Beans
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These easy Canned Black Beans are simmered with simple aromatics, warm spices, and tomato paste to create a rich, saucy pot of beans in under 25 minutes. Using the beans and their liquid gives them a silky texture and deep flavor without a long cooking time. Perfect for serving over rice, building burrito bowls, or enjoying as a simple side.
Servings: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 1 small red onion finely diced (can use white or yellow onion)
- 1/2 small green bell pepper finely diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon reduced-sodium Chicken or Vegetable Better Than Bouillon (optional-see notes)
- 2 15-ounce cans black beans, undrained
- 1 cup water
- 2 bay leaves (optional, but delicious)
- Kosher salt and freshly ground black pepper
- 1 –2 teaspoons vinegar or fresh lime juice (or more to taste)
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a medium saucepan or deep skillet over medium heat. Add the onion and green pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Add the tomato paste, cumin, oregano and chicken bouillon, if using. Cook for 1 minute, stirring constantly.
- Pour in the black beans along with all of their liquid, then add 1 cup water and the bay leaves, if using. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer and cook, uncovered, until the beans are flavorful and the liquid has thickened but remains saucy, about 10 minutes.
- Stir in the vinegar (or lime juice) and cilantro. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.
Notes
Reduced-Sodium Chicken or Vegetable Better Than Bouillon: In many Latin American dishes, including beans, Maggi bouillon cubes are commonly used as a seasoning. Reduced-sodium chicken or vegetable Better Than Bouillon provides a similar depth of flavor and is something I often use in my cooking. If you don’t have it on hand or prefer not to use it, simply add an extra ¼ teaspoon of salt instead.
TIPS:
- Do not drain the beans. Use the beans and all of the liquid from the can. The liquid adds flavor and creates the creamy, saucy texture that makes these beans so good.
- Adjust the sauce to your needs. For saucier beans, follow the recipe as written. For thicker beans—ideal for tacos or burritos—omit the water entirely or add just ¼ cup.
- Make them spicy. Add one diced jalapeño to the sofrito, or replace the green pepper with two jalapeños. You can also add a few pinches of crushed red pepper flakes.
- Add a smoky note. Stir in 1 teaspoon of smoked paprika for subtle smokiness.
- Brighten the flavor. Don't skip adding a splash of vinegar or fresh lime juice at the end. This hit of acidity will really help balance the earthy richness of the beans and wake up the flavors.