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How to cook the easiest canned black beans in 20 minutes! This recipe transforms a can of black beans into a flavor-packed side dish or meatless meal.
Quick Black Beans Recipe
I always have sofrito in my freezer in ice cube trays to whip up the tastiest beans whenever my husband asks for them, it’s his favorite! On nights I don’t have time to make them from scratch, I whip up this easy canned black beans version! This would work fine with red or pink beans as well. It’s vegetarian and gluten free, loaded with fiber and works as a main or a side dish over rice. You might also like my Quick Cuban Black Beans or these quick Puerto Rican Beans using canned beans as well.
Are cooked black beans good for you?
Yes! Cooked black beans, whether canned or homemade are excellent sources of fiber and protein.
Ingredients for easy black beans
This black canned beans recipe is simple, with just a few spices and sofrito which adds so much flavor:
- Canned black beans: Canned black beans, find the best brand that works for you, I like Goya and don’t drain or rinse.
- Sofrito: The key ingredient in this recipe. I use my homemade sofrito made with lots of garlic, onions, cilantro and peppers and keep it frozen, the pop a cube into my beans. They also sell jarred sofrito if you prefer.
- Tomato Paste: Adds flavor
- Seasoning: The spices are simple, this uses a small vegetable or chicken bouillon cube or you can use adobo seasoning or salt, to taste.
- Sazon: Use homemade sazon or packaged, it’s optional but it adds flavor if you wish to do so.
How to make this black bean recipe
- Heat olive oil in a medium skillet and add the sofrito, saute 3 to 4 minutes, stirring. If the sofrito is frozen, cover on low until it melts, then saute.
- Add the remaining ingredients and bring to a boil, cover and simmer 15 minutes, until the flavors meld and thicken.
- Uncover and simmer 5 minutes over medium heat, stirring. If you want thicker beans, uncover and simmer longer. For soupier beans, add more water. Taste for salt before serving.
Are canned black beans already cooked?
If you want to know how to cook black beans fast, use canned beans. A great pantry staple to whip up a quick meal. They’re already cooked which cuts down on cooking time, just heat them up and season with your favorite spices.
How To Serve
- Serve these beans over rice with your favorite protein.
- Serve this with breaded pork cutlets or pernil.
- Serve this as a side dish with enchiladas.
- Make burrito bowls with rice, beans, guacamole, corn salsa and your favorite protein.
- Serve it as a side dish for carnitas.
- Makes a great side for Mexican Beef Stew.
- Great with tacos, tortillas, nachos, or tortilla chips.
Meal Prep
Since the prep time is short, this is a great dish to prepare ahead for the week. Refrigerate up to 4 days or freeze up to 3 months. Reheat in the microwave a few minutes, until heated through.
More Bean Recipes You Will Love:
- Dominican Beans (Habichuelas Guisadas)
- Vegetarian Black Bean Tacos
- Instant Pot Refried Beans
- Instant Pot Brown Sugar Baked Beans
- Mediterranean Bean Salad
Your comments are helpful!! If you’ve tried this Canned Black Bean recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below!
Quick Black Beans
How to cook the easiest canned black beans in 20 minutes! This recipe transforms a can of black beans into a flavor-packed side dish or meatless meal.
Yield: 4 servings
Serving Size: 1 /2 cup
Ingredients
- 1/4 cup Puerto Rican sofrito
- 1 tablespoon olive oil
- 15 ounce can black beans, not rinsed or drained
- 1/2 tablespoon sazon seasoning, or 1 packet
- 1/2 teaspoon chicken boullion, or more to taste (Better Than Boullion)
- 2 tablespoons tomato paste
- 1/2 cup water
- cooked white rice for serving, optional
Instructions
- Heat olive oil in a medium skillet and add the sofrito, saute 3 to 4 minutes, stirring. If the sofrito is frozen, cover on low until it melts, then saute.
- Add the remaining ingredients and bring to a boil, cover and simmer 15 minutes, until the flavors meld and thicken. Uncover and simmer 5 minutes over medium heat, stirring.
- If you want thicker beans, uncover and simmer longer. For soupier beans, add more water.
- Taste for salt before serving and adjust as needed.
- Serve over white rice, if desired.
Last Step:
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Notes
I always have sofrito in my freezer especially to whip up beans, I make a big batch and freeze it in ice cube trays. It lasts me for months! If you don't have, you can certainly make this on a smaller scale, or you can buy in jarred.
Nutrition
Serving: 1 /2 cup, Calories: 135 kcal, Carbohydrates: 20 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 0.5 g, Sodium: 481 mg, Fiber: 9 g, Sugar: 2 g
