Best Canned Black Beans Recipe
We make this black bean recipe multiple times a month. My kids absolutely love it. We pack it for school lunch all the time and we frequently use it as part of dinner. This is also a very easy recipe to make at volume and freeze portions of it for the weeks to come.
Ingredients
- 1 Cup finely chopped onion
- ½ Cup chopped bell pepper
- 4 cloves minced garlic
- 4 tablespoon olive oil
- 2 15.5 oz cans black beans undrained
- 1 tablespoon white vinegar
- 1 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- Heat oil over medium heat.4 tablespoon olive oil
- Add onion, green pepper and salt, cook until tender.1 Cup finely chopped onion, ½ Cup chopped bell pepper, ½ teaspoon salt
- As the onion and pepper cook, add garlic and cook until tender, but not brown.4 cloves minced garlic
- Stir in remaining ingredients.2 15.5 oz cans black beans, 1 tablespoon white vinegar, 1 teaspoon oregano, ½ teaspoon cumin, ¼ teaspoon cayenne pepper
- Bring to a boil.
- Reduce heat and simmer for 10 to 20 minutes to desired thickness.
Notes
Black Bean Recipe (with Dried beans)
- Prepare the Dried Beans: Start by soaking 1 pound of dried black beans in a large bowl covered with water. Soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.
- Cook the Beans: In a large pot, add the soaked and rinsed black beans along with 8 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook the beans for about 1 to 1.5 hours, or until they are tender. Check periodically and add more water if necessary to keep the beans submerged.
- Saute the Vegetables: In a separate medium saucepan, heat 4 tablespoons of olive oil over medium heat. Add 1 cup of finely chopped onion and ½ cup of chopped bell pepper. Sprinkle ½ teaspoon of salt over the vegetables. Cook for about 8 to 10 minutes, stirring occasionally, until the onions and peppers are softened, but not caramelized.
- Add Garlic: Once the onions and peppers are soft, add 4 cloves of minced garlic and cook for another 5 minutes, stirring to ensure the garlic softens without burning.
- Combine Beans with Vegetables: Drain the cooked black beans, reserving about 1 cup of the cooking liquid. Add the drained beans to the saucepan with the softened vegetables. Stir to combine.
- Season the Beans: Add 1 teaspoon of dried oregano, ½ teaspoon of ground cumin, ¼ teaspoon of cayenne pepper, and 1 tablespoon of white vinegar. Stir everything together.
- Simmer: Pour in the reserved bean cooking liquid (or add water if needed) to help create a broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 30 minutes, allowing the flavors to meld. If you prefer a thicker consistency, use a potato masher to break up some of the beans.
- Adjust Seasoning: Taste the beans and adjust salt, cayenne, or vinegar as needed.
Nutrition
Calories: 211kcalCarbohydrates: 24gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 197mgPotassium: 376mgFiber: 8gSugar: 2gVitamin A: 437IUVitamin C: 19mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!
