This Easy Black Beans Recipe is fast, delicious, and so easy to make. Made in one pot and with only 6 ingredients, this recipe is sure to be a go-to for family dinners.
The past several days, for me, has been filled with binging on the latest Netflix series, true crime dramas, and creating funny memes that include cats. Yes, I’m also addicted to Tiger King. There, I said it!
You could say the quarantine instituted by this pandemic has me going stir just a tad bit crazy. Yet, I know it’s all for the best.
So, what does this have to do with black beans? Nothing really. Except I’m batch cooking more than I ever have in my life. And, one of the easiest things to keep on hand for times like these are canned black beans.
When you’re in the middle of waiting to see Joe Exotic sing his latest hit or plot against Carole Baskin and Big Cat Rescue, you don’t have time to cook a major meal. All you need are some black beans and rice and you’ve got enough to get you through until the next episode.
Let’s do it!
How To Make Easy Black Beans
This recipe really couldn’t be any easier. If you can use a can opener then you’re all set.
Start by preheating a medium saucepan over medium heat. Then toss in the chopped onion and cook for about 2-3 minutes. Now, add the garlic powder and cumin and stir until the onions are mostly covered with the spices. Let the mixture cook for a minute. Feel free to add a little water or veggie broth to keep everything from sticking if it’s needed.
Stir in the chopped chipotle pepper in adobo sauce and cook for just a few seconds. Drain and rinse one can of the black beans and add it to the saucepan. Now, add the second can of black beans, juice and all, and stir until everything is well combined.
Reduce the heat, let the beans simmer for 10-15 minutes, and season to taste with salt and pepper. Once the beans are hot they are ready.
And, that’s it!
How To Serve
One of the things that’s so great about this black bean recipe is the versatility. Let me show you!
- Sweet Potato Black Bean Chili
- Serve with my Easy Vegan Tofu Scramble and make a killer breakfast burrito
- Spruce up this Quinoa Black Bean Salad
- They’re excellent in this Chipotle Burrito Bowl
- A great side dish with Vegan Pepper Steak
How To Store Leftover Black Beans
You can store any leftovers in a shallow airtight container or resealable plastic bag. The black beans will last for a week in the fridge.
I hope you enjoy this recipe for canned Black Beans. It’s…
- Simple to make
- Fast
- A perfect pantry staple item recipe
- Rich in protein & fiber
- Versatile
- Healthy
- Immune boosting
- Filling
Pair these delicious frijoles with my Perfect Instant Pot Brown Rice for a meal that’s healthy, fast, and super simple. And, take a look at these 25 Immune Boosting Recipes as well.
Be sure and check out these Emergency Vegan Pantry Staple Items to keep on hand during. And, these awesome 30 Vegan Pantry Staple Recipes will help to keep you fed with what’s already in your cabinet.
If you make this recipe be sure and let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!
Easy Black Beans
This Easy Black Beans Recipe is fast, delicious, and so easy to make. Made in one pot and with only 6 ingredients, this recipe is sure to be a go-to for family dinners.
- Prep Time: 5 mins.
- Cook Time: 10 mins.
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- (2) 15–ounce cans of low sodium or no salt added black beans (1 can drained and rinsed)
- ½ yellow onion, chopped
- 1 Tbsp garlic powder
- ½ tsp. cumin
- 1 chipotle pepper in adobo sauce finely chopped
- Salt to taste
Instructions
- Preheat a medium saucepan over medium heat.
- Add the chopped onion and let cook for about 2-3 minutes. Sprinkle the garlic powder and cumin evenly over the onions, give a quick stir, and cook for 1 minute. Now, add the chopped chipotle pepper in adobo sauce and stir to combine with the onion mixture. Let cook for a few seconds.
- Drain and rinse one can of the black beans and add to the saucepan. Then, add the second can of black beans, juice and all, and stir until everything is well combined. Reduce the heat and simmer for 10-15 minutes. You basically are just letting the beans get hot.
- Serve and enjoy!
Notes
You can store any leftovers in a shallow airtight container or resealable plastic bag. The black beans will last for a week in the fridge.
Nutrition
- Serving Size: ½ cup
- Calories: 128
- Sugar: 0.9 g
- Sodium: 2.6 mg
- Fat: 0.5 g
- Carbohydrates: 22.8 g
- Fiber: 7.9 g
- Protein: 8.1 g
- Cholesterol: 0 mg
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What can I use in place of chipotle? It is not friendly for me.
Hi, Cynthia. Just leave it out. The beans will still have plenty of flavor.
Easy, simple, fast and versatile.
I dont have chipotle peppers or sauce. Any substitute?
1/2 – 1 tsp Chipotle Chili Powder should work.