How do you cook humble canned black beans and turn them into a winning side dish? Let’s grab a few pantry staples and make some black beans in under 20 mins.
This side dish shows up in our house all the time. Sometimes we need another component to our simple Mexican burrito bowls or I decide that I want to have a vegan taco salad.
Most commonly I make this dish because we thought we were having just a couple friends over for dinner and now it’s 10 people. Consider this a go-to side dish when you need to stretch things a little bit further.
At just 9 ingredients and all of them pantry staples, this is a great recipe to have in your back pocket.
How do you cook black beans from a can and make them tasty?
Start by heat oil in a small saucepan over medium heat. Add onion, cumin. Cook until onion is translucent about 5 minutes
Add garlic and green chilies. Cook for 1 minute.
Don’t have green chilies? No worries! Check out the substitutions section below.
Add tomato paste, rinsed beans, and chicken broth and salt. Bring to a simmer and cook for 10 minutes.
Wish your beans were thicker? Just mash up a portion of the beans and mix back together to thicken.
What dishes can I use these beans in?
- Burrito Bowls
- Taco Salads
- Tacos
- Nachos
- As a dip with tortilla chips
- Layered into a 7-layer dip
- As an alternative protein on taco night
How can I substitute out some ingredients that I am out of?
- Diced Green Chilies
- Substitute 1/2 finely diced fresh jalapeno – add at the beginning with the onions
- Instead add 1 adobe chili
- Substitute 1 tbsp canned diced jalapenos
- Chicken Broth
- The same amount of vegetable broth
- Water (likely need to increase salt)
- Water + a boullon cube (wait to add salt until the end and taste before adding salt)
Do canned black beans need to be cooked?
Canned black beans are already cooked. However, unless you are serving them in a cold salad, I would recommend heating them up and seasoning them. This recipe does both.
Do canned black beans need to be rinsed?
Yes! The liquid in the cans is mainly starch and salt. Adding this liquid to the dish will change the taste and texture of a dish.
Do these beans freeze well?
Yes! These will freeze beautifully. Seal in an airtight container (More information about freezing containers here.)
How long do these beans last in the fridge?
These beans will last about 5 days in a sealed, airtight container.
We hope you LOVE these beans! They’re:
Pantry-Staple Friendly
Fast
Flavorful
& Totally delicious!
These would make the perfect side to Vietnamese-inspired dishes like pho (still working on a recipe!), or our Cauliflower Banh Mi Sandwiches! Pair with peanut sauce, leftover coconut amino marinade, or a vinegar-based dip like this one!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram. Enjoy!
Ingredients
- 1 tbsp olive oil
- 1/3 cup onion (finely diced)
- 2 cloves garlic (finely diced)
- 1 tsp cumin
- 4 oz canned green chilis (see notes for substitutes)
- 1 tbsp tomato paste
- 15 oz canned black beans (rinsed)
- 1/2 cup chicken broth
- 1/4 tsp salt
Instructions
- Heat oil in a small saucepan over medium heat. Add onion, cumin. Cook until onion is translucent about 5 minutes
- Add garlic and green chilies. Cook for 1 minute.
- Add tomato paste, rinsed beans, and chicken broth and salt. Bring to a simmer and cook for 10 minutes.
- [Optional] Mash some of the beans and mix to thicken.
Tools
- Small saucepan
- spatula
Notes
- Diced Green ChiliesÂ
- Subsitute 1/2 finely diced fresh jalepeno – add at the beginning with the onions
- Subsitute 1 adobe chiliÂ
- Subsitute 1 tbsp canned diced jalepenos
- Chicken Broth
- Same amount of vegetable broth
- Water (likely need to increase salt)
- Water + a bullion cube
- Diced Green ChiliesÂ
