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Easy Black Beans Recipe: Quick, Flavorful, and Ready in 20 Minutes

Easy Black Beans Recipe

A quick canned black bean recipe made with onion, garlic, cumin, oregano, lime, and a small amount of broth. The beans are simmered until flavorful and partially mashed for a thick, spoonable consistency.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15-ounce cans Black beans, drained and rinsed
  • 1 tablespoon Olive oil
  • 1/2 medium onion, about 3/4 cup Yellow onion, finely chopped
  • 2 cloves Garlic, minced
Seasonings
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon, optional Chili powder
  • 1/2 teaspoon, plus more to taste Kosher salt
Liquid and Finish
  • 1/4 cup Water or low-sodium vegetable broth
  • 1 tablespoon Fresh lime juice
  • 2 tablespoons, optional Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Heat the olive oil in a skillet or saucepan over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until it is soft and translucent.
  2. Add the minced garlic, cumin, dried oregano, optional chili powder, and kosher salt. Stir constantly for about 30 seconds, just until the garlic and spices become fragrant without browning the garlic.
  3. Stir in the drained and rinsed black beans along with the water or low-sodium vegetable broth. Mix gently so the beans stay mostly intact and the seasoned onion mixture coats them evenly.
  4. Bring the beans to a gentle simmer over medium heat. Cook for 5–8 minutes, stirring occasionally, until the liquid lightly coats the beans and the flavors taste blended.
  5. Use the back of a spoon to mash about one-quarter of the beans directly in the pan. Stir the mashed beans into the rest to create a thicker, creamier texture while keeping plenty of whole beans.
  6. Remove the skillet or saucepan from the heat and stir in the fresh lime juice. Add the chopped cilantro if desired, then taste and adjust the salt before serving.

Notes

Rinse canned beans to remove excess canning liquid and reduce their sodium. For soupier beans, add another 1/4 cup water or broth. For more heat, add diced jalapeño, cayenne, or extra chili powder. Refrigerate leftovers in a covered container and reheat gently with a splash of water or broth.