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 cumin ($0.05)
- 2 15 oz. 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.
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).
My wife and I loved this recipe. I made it tonight and she was very impressed. And my wife is an expert on all things black beans.
I find this recipe a bit bizarre. Wouldn’t it just be easier and more convenient to buy a can of “Seasoned” black beans by the Bush’s brand? It’s just 99 cents at the grocery store and often my grocery store has them on sale for 79 cents.
Sure, you could do that too. :) This way gives you the option to control the seasoning and not all stores carry the jalapeño seasoned canned versions. So it’s just giving people more options.
Hi Beth, thank you for the recipe. I recall you had a similar recipe posted with canned diced tomatoes, but now I can’t find it. Would you recommend adding drained diced tomatoes to this recipe? Or could you please point me to that recipe? Thanks so much!
Yep, you can definitely throw a can of diced tomatoes in there, drained or not depending on how thick you want the beans, and it would be awesome! :)
Thank you for posting this recipe. I made chicken and cheese enchiladas and I didn’t think of a side but I did have a can of black beans. I googled this recipe. My family enjoyed the flavor!
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!