Quick Seasoned Black Beans
Okay, this is the last segment in my “I’m too busy to really cook because I’m trying to pack up my life and move… while in the middle of the semester… while fighting a cold” series. But I’m not complaining, I’m making do. Sometimes the riptide of life sweeps your feet out from under you and there is no choice but to go along for the ride. In situations like that you still deserve more than just a plain ‘ol can of beans. So, my suggestion is to grab that can of beans and stir in a little love… it will make a big difference.
In fact, the little bit of love that I added to these beans made them so good that I started eating them out of the pot like it was some sort of soup. In reality, I made the beans as a quick side dish to my Chicken Enchiladas but I would have been just as satisfied with a ladle full of them poured over a pile of steaming rice. They’re THAT good… and they only take about 5 minutes to prepare. No lies.
If you prefer to cook dry beans rather than using canned, just add these seasonings to the pot as you boil the beans.
Quick Seasoned Black Beans
Quick Seasoned Black Beans
Spruce up a boring can of black beans with a few seasonings to make these quick seasoned black beans.
Ingredients
- 28 oz can black beans $1.50
- 1 medium jalapeno $0.08
- 1 clove garlic $0.06
- 1/2 tsp cumin $0.05
- 1 Tbsp olive oil $0.05
Instructions
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Remove the seeds from the jalapeno and finely dice. Mince the garlic. Add the garlic, jalapeno, cumin and olive oil to a pot and saute over medium heat for about five minutes or until the jalapeno and garlic have softened.
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Add the beans (do not drain) and heat through (another 5-10 minutes). Serve hot with optional garnishes (sour cream, cheddar cheese, green onions, cilantro).
Step By Step Photos
Dice the jalapeno and mince the garlic. Throw them in a pot with the cumin and some olive oil and saute over medium heat.
After about five minutes everything should be cooked down a bit, the cumin will have toasted slightly and developed a nice smokey flavor. Add the can of beans (do not drain) and heat through.
Eat happily.
I made this dish and it was really tasty. However the price break down needs some adjusting. Most stores dont have the prices you are listing for the beans. Should be a ball park range. Also for the rest of the ingredients such as cumin and olive oil. I can not remember the last time I bought just one tsp of olive oil from a grocery store. Should have a second price for the folks that are not always stocked on expensive oils or somewhat expensive seasonings. But truly thank you for sharing.
One can of beans is approx. 15 oz. Did you use one can or two? I don’t think I have ever seen a can of 28 oz beans but then again, I live in the sticks. Thanks !
I used one 28oz. can (I think Goya is the brand that has the larger cans?), but you could certainly just use two 15oz. cans if that is what is available to you. :)
Made this last night to go in a burrito bowl – sub’d canned jalapenos and added a bay leaf. Enjoying again today.
How would you suggest preparing a portion of these if I already have black beans in the freezer (thanks to your “kick the can” post)?
I’ve also made these with beans cooked in the slow cooker. The process is basically the same. Use about 2 cups of the beans and some of the cooking liquid, if you have it. If you don’t have any of the cooking liquid, you can add a little water, or even better yet chicken or vegetable broth. Then just use the beans as you would the canned beans.
Hey, if you’re trying to do it latin-style, you might want to try adding bay leaf :)
I added 2 diced Andouille sausages and a table spoon of masa with a shot of tequila. Very good, love the site.
Beans are a best friend to a budget conscious person. Other than speed, what I like about using canned beans is the portion sizes. I’m not eating them all week LOL.
I totally love doing something like this but I like to add a pat of butter in there too. You wouldn’t believe the level of richness it adds!