Easy Black Beans

We love beans at my house and eat them as a side dish, as a soup, blended as a dip or whole in salads. This recipe is for easy stove top black beans from the can so you can make them as a side dish on a weeknight.

How Do I Make Easy Black Beans on the Stove Top

There are many types of ways to cook beans. You can cook them from dried on the stovetop or in your Instant Pot.

If you have an Instant Pot try this method

Ingredients  

• 1 Tbsp oil
• 1 cup onion
• 3 garlic cloves minced
• 1 chili in adobo sauce minced
• 1 lb. package dry black beans
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 4 cups water
• 1 14.5 oz can diced tomatoes
• juice of 1 lime
• additional salt to taste

Instructions 

• Turn Instant Pot to sautee, add oil and onions, and Saute for 2-3 minutes
• Next, add garlic and 1 chili in adobo sauce minced
• Add in dried black beans, cumin, smoked paprika, and salt.
• Saute for 1 minute, stirring the entire time to incorporate all the spices with the other ingredients.
• Pour in the water and the can of tomatoes
• Cover and cook on high manual pressure for 45 minutes.
• Do a natural release for 15 minutes
• Add lime juice to the beans and add additional salt to taste

Can I turn these Beans into Soup?

Yes, you can! Spicy Black Bean soup with Tortilla Strips is a go-to weeknight meal. This soup is thick enough to be batch-cooked and used for three meals. Think Soup, then burritos, then alongside a ribeye steak, or grilled chicken side with a salad. 

If you Love Beans Try a few of these other Dishes

• Instant Pot Ranchero Beans
• Maple Baked Beans
• Meaty Chili Baked Beans
• Instant Pot Black Beans

Easy Black Beans

Stephanie Hansen

A pot of beans is always welcome i my house to serve with enchiladas, a steak, roast chicken or simple white rice for rice and beans

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Course Main Course, Side Dish

Cuisine Main Dish

Servings 8

Calories 58 kcal

Equipment

• immersion blender
• Cast Iron Dutch Oven

Ingredients

  

1x2x3x

• 2 Tbsp olive oil
• 1 large yellow onion chopped
• 1 Poblano pepper chopped
• 1 Jalapeno pepper stemmed, seeded, and chopped
• 3 cloves garlic minced
• 2 large 29-oz cans black beans, drained
• 1 can Rotel tomatoes
• 1 cup chicken or vegetable broth
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 Tablespoon kosher salt
• 1 tablespoon fresh lime juice
• Garnish options diced white onion, avocado, mozerella, cilantro, plain Greek yogurt or sour cream, sliced green onions, tortilla chips crushed

Instructions

 

• In a large Dutch oven, heat the olive oil over medium heat. Add the onion and pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute.
• Stir in the black beans, broth, Rotel tomatoes, Cumin, chili powder, and salt.
• Turn the soup to medium and let simmer for 25 minutes until the liquid is reduced a bit and the flavors meld.
• Thicken the soup a bit by using an immersion blender to purée some of the soup for a thicker consistency. Quickly blend for 20-25 seconds, but don’t blend it thoroughly; just blend it slightly to thicken it up. You can also mash with a potato masher to break up some of the beans.
• Stir in the fresh lime juice.
• Ladle the beans into bowls and serve warm with desired toppings.

Nutrition

Calories: 58kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 894mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 16mgCalcium: 17mgIron: 1mg