Quick Seasoned Black Beans
Side dishes shouldn’t be complicated. They’re the supporting actor for your meal, so keep them fast and simple enough that they don’t outshine your main dish. These Quick Seasoned Black Beans are the perfect example. With just a few extra ingredients and about 15 minutes, a plain can of black beans can be transformed into a delicious and hearty side dish for any of your southwest inspired meals. And honestly, I wouldn’t be above just scooping up these beans with a tortilla chip or two! :P
Originally posted 6-15-2010, updated 4-28-2019
Quick Seasoned Black Beans
How to Serve Quick Seasoned Black Beans
As mentioned above, these easy beans make a great side dish to any southwest inspired meal. But you could also simply spoon them over a bed of hot rice, sprinkle a little cheese on top, and go to town! Add them to your burrito bowls, serve them with enchiladas, or along side some fajitas. You really can’t go wrong with beans as a side.
Quick Seasoned Black Beans
Ingredients
- 1 jalapeño ($0.18)
- 1 clove garlic ($0.08)
- 1 Tbsp cooking oil ($0.04)
- 1/2 tsp ground cumin ($0.05)
- 2 15oz. cans black beans ($0.98)
Instructions
- Slice the stem off the jalapeño, then cut it in half lengthwise. Use a spoon to scrape out the seeds (leave a few in if you prefer your beans spicy), then finely dice the rest of the jalapeño. Mince the garlic.
- Add the diced jalapeño and minced garlic to a small sauce pot with the cooking oil and cumin. Sauté over medium heat for about one minute.
- Add the beans (do not drain) and bring to a simmer over medium to heat through. Taste and season with salt if needed. Serve hot.
Nutrition
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Step By Step Photos
Cut the stem off a jalapeño, then slice it in half lengthwise. Use a spoon to scrape out the seeds, leaving some in if you prefer your beans spicy. Dice the remaining jalapeño flesh. Mince one clove of garlic
Add the diced jalapeño, minced garlic, 1/2 tsp cumin, and 1 Tbsp cooking oil to a small sauce pot. Sauté these ingredients over medium heat for about one minute to soften the garlic and toast the cumin.
Add two 15oz. cans of black beans, NOT drained, to the sauce pot. Stir to combine, then bring it up to a simmer over medium heat to heat through.
Taste the beans and season with salt if needed (I did not add any salt as the canned beans had plenty).
I have made this recipe approximately 150 times. It’s fast, easy, and has great flavor. It’s super adaptable, too. Poblano instead? Great! Forgot jalapeño? Still works with jalapeño Tabasco. I came back to comment on this recipe because I’ve made it enough that I no longer look at the recipe, and I felt that deserved recognition. It’s the favorite side to taco night in my house, then is fabulous leftover put into quesadillas or eggs. Love it so much.
I made these from cooked dry beans that I had frozen in 9 oz portions (same size as cans). I wouldn’t recommend it. Even after adding broth for it to cook in, the liquid was cloudy and it ended up dry-ish with a weird texture. This is one of those recipes where canned is definitely better.
You can also mitigate gas issues with epazote. Traditionally, we always use epazote in black bean cooking. It’s very cheap and doesn’t really impart too many earthy aromatics.