Quick and Easy Black Beans

These Quick and Easy Black Beans, which start with a shortcut of canned beans, don’t require the long soaking or cooking time of dry beans and can be on the table in under 15 minutes. They’re perfect for a quick addition to any Latin-inspired meal- alone as a side dish, served over rice, or in fajitas or tacos. Try them on top of taco chicken, topped with slices of creamy avocado and a squeeze of fresh lime juice. Enjoy!

Ingredient Notes:

Onion – I like yellow onion, but white or even purple would be just fine.

Broth – You’ll use a little broth for the liquid in this recipe. I prefer the flavor component of chicken broth, but you could substitute beef broth, vegetable broth, or even just use water in a pinch.

How to make Quick and Easy Black Beans

1. The first thing we’ll do is sauté some aromatics that will provide the flavor base for this recipe. Cook some onions and garlic in olive oil for just a few minutes, until they’re slightly translucent.

2. We’ll then add 2 cans of black beans that have been drained and rinsed. Any brand of black beans will work well here. At this point you’ll also add some broth for the beans to simmer in, along with some dry spices: cumin, coriander, oregano, salt, and pepper. They only simmer for a few minutes for all the flavors to come together and that’s it!

3. When the beans come off the heat, add a squeeze of fresh lime juice. It adds a fresh brightness. The flavor here is rich and complex and it’s hard to believe they’ve come together in about 10 minutes! If you like your beans more deconstructed like I do, just take the back of a spoon and smash them up a little bit. The smashed beans thicken the entire pot and you can add more broth as needed to get to your desired consistency.

There you have it- Quick and Easy Black Beans that are on the table in a matter of minutes, the perfect addition to any Latin-insipred meal!

Serving Suggestions

Here are some of my favorite recipes that pair well with this recipe: Brazilian Style White Rice Fajitas Tortillas Taco Chicken Guacamole Lime-cilantro rice

FAQs

• Can these beans be made ahead of time? Absolutely! Beans reheat beautifully on the stovetop or in the microwave. If you’re short on time, feel free to make them a day ahead of time and store in an airtight container in the fridge.
• How long do they keep in the fridge? Eat leftovers within 5-7 days.

Did you make this?

Try this recipe and come back to give it a rating. I also love it when you share pictures on Instagram and tag me so I can see!