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
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What to Serve with 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, alongside some fajitas, with Chipotle Lime Chicken and Rice, Chipotle Chicken Tacos, or with some Fish Tacos. You really can’t go wrong with beans as a side.
Quick Seasoned Black Beans
Servings 6 about 1/2 cup eachIngredients
- 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.
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Nutrition
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How to Make Seasoned Black Beans – 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).
great staple, you can add whatever you like in and it’s pretty forgiving :) cheap and easy and tasty – no notes!!!
This is a great recipe to not just follow, but also build on with your own add-ins.
Love this recipe! It’s now a staple every Mexican food night. :-)
I made this for dinner tonight and served it over rice and we absolutely LOVED IT! When I came back to leave a review I read a couple of other reviews and realized it’s written for black beans … I used pinto beans. It turned out to be a happy accident because it was amazing! We also sprinkled with cilantro and served with grilled talapia. Highly recommended!
This was so good! I could eat this every day. I added some fire roasted corn (from the freezer) and crumbled feta. Delicious!
I love this recipe, thank you so much! As a vegan I always centered meals around what protein I was using but this is the perfect side dish that I can use when we all just want something a bit different. Even my toddler approves!
I had relatively low expectations for this recipe (really, how much can you transform a can of black beans?!), but, wow, I was blown away! This added SO much delicious flavor. I didn’t have a jalapeno so I used a pepperoncini, and these beans were absolutely wonderful. My husband and kids loved them! Great, simple, and quick. Thanks!
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.
I have dry beans and I don’t know how to cook them so as to use them in this recipie. Can you help me?
Yes, this recipe is specifically for canned beans, but here is a great tutorial on how to cook dry beans from Simply Recipes. You’ll be able to just add the seasonings that this recipe calls for when you’re cooking the dry beans.
By modifying this recipe a bit, you can also use dried beans for about the same price, but much more quantity. We love the freshness of a jalapeno too! We use easybeansy spice mix for our black beans, and then keep the leftovers in the fridge for some quick snacks or meals throughout the week. Great for kids after school, too.
This recipe was soooo tasty and I am not a beam person. I added a little cilantro sea salt that I got on a trip to Mexico.
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.
Jillie why would you want to? You make it. You control the seasoning, heat, etc. And the salt. Just buy food from a take out if you want it that easy.
Just to say I live in the UK and I’ve never heard of “seasoned” black beans.
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.
Where do you live? Supermarket prices differ im glad you recognize that.
How about you just go with what they charge at YOUR supermarket.
And im sure you are just being petty by saying youve never bought just one tsp. of olive oil.
Either you want the recipe or you dont you can figure out where to buy it and be frugal.
Or if the ingredients are too much of a financial burden on you in particular …. Dont make it.!!
Olive oil is not expensive. The most economical way to eat is to cook it yourself. I use olive oil in place of other “vegetable” oils It is better for you
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!