Canned Black Beans Recipes
QUICK AND EASY SEASONED BLACK BEANS
Perfectly quick and easy. Another option is to mash/puree and chill for an extremely tasty bean dip.
Provided by PalatablePastime
Categories Black Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In sauté pan heat garlic in oil on medium heat.
- Add onion and jalapeño as oil begins to warm.
- Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
- Add contents of cans of black beans and bring to a boil.
- Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
- Add chopped cilantro and lime juice and stir.
- Serve.
BEST BLACK BEANS
This simple black bean side dish works well with Mexican or Cuban meals.
Provided by Cameron
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.8 g, Fat 0.4 g, Fiber 8.2 g, Protein 7.1 g, SaturatedFat 0.1 g, Sodium 510.1 mg, Sugar 0.8 g
STEWED CANNED BLACK BEANS
During the week I don't have time to boil beans from scratch, so these beans come in very handy. I serve it with baked chicken, grilled chicken as I mentioned before or fried pork. We all need a quick stewed beans recipe and I promise this one will exceed your expectation from a can of beans!
Provided by CookingwithRia
Number Of Ingredients 13
Steps:
- Wash cans and wipe dry. Drain beans in a colander and rinse.
- Heat oil in a dutch oven or deep heavy bottomed pot over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
- Add chopped tomatoes, onion, garlic, carrot, hot pepper, green seasoning, scallion, ketchup, salt and pepper. Cook for 5 minutes or until the oil starts to separate.
- Add drained beans, 2 cans of water and stir well to combine. Bring to a boil, cover, reduce heat to a simmer (low) and cook for 20 minutes, stirring every 5 mins to ensure that it is not sticking.
- After 20 mins, if the beans are still firm, cook an additional 5-10 mins until the beans are tender and the sauce has thickened slightly. Add more liquid if the liquid evaporates too quickly. Taste and add more salt and black pepper, if required.
- Optional: Add chopped cilantro and a pimento pepper to finish off.
Nutrition Facts : Calories 200 kcal, Carbohydrate 31 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Sodium 503 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
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BEST EVER CANNED BLACK BEANS RECIPE - ¡HOLA! JALAPEÑO
From holajalapeno.com
Reviews 5Calories 4 per servingCategory Mexican Side Dishes
- Add onions and jalapeños and season with salt and pepper. Let cook, stirring occasionally, until starting to brown.
- Add garlic, cumin, chili powder, coriander, and dried oregano. Cook, stirring to toast the spices 1 minute more.
- Add black beans, juice and all, and bring to a simmer. Simmer about 5 minutes. Mash a bit with a potato masher to make them nice and creamy. You don’t want to make a puree, just break some up to thicken the beans.
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- Baked Chipotle-Black Bean Taquitos. Sauté minced garlic in olive oil until fragrant. Add rinsed black beans and cook, mashing, until soft (the texture should resemble refried beans; add a splash of liquid if too dry).
- Shrimp and Black Bean Salad with Lemon Vinaigrette. Sauté peeled and deveined shrimp, stirring, until pink and opaque. Whisk together olive oil and fresh lemon juice (in a 3:1 ratio) and some honey to sweeten the vinaigrette.
- Roasted Garlic and Black Bean Crostini. Mix mashed black beans with roasted garlic and spread on toasted baguette slices. Top with a dollop of sour cream and sprinkle with snipped chives and crumbled bacon.
- Black Bean Dip. Blend rinsed and drained black beans with fresh lime juice, a couple chipotle chiles packed in adobo sauce, fresh cilantro, garlic, onion, smoked paprika, and Greek yogurt; drizzle with hot sauce and chopped cilantro.
- Black Bean Tostadas. Sauté rinsed and drained black beans with chopped onion in olive oil. Mash while cooking and season with ground cumin and coriander.
- Roasted Black Beans. Rinse and drain black beans, then pat dry. Toss on a parchment-lined baking sheet with olive oil, chili powder, garlic powder, kosher salt, and freshly ground black pepper.
- Spicy Black Bean and Mango Salsa. Combine rinsed and drained black beans, diced plum tomatoes, red onion, and mango; add minced jalapeño, coarsely chopped cilantro, fresh lime juice, and kosher salt; let stand for at least 20 minutes.
- Mediterranean Black Bean Crostini. Combine rinsed and drained lightly mashed black beans, diced cucumbers, tomatoes, and bell peppers; add minced garlic, chopped fresh oregano, sliced scallions, olive oil, fresh lemon juice, and kosher salt and freshly ground black pepper to taste.
- Chicken Salsa Soup. Heat through a jar of salsa emptied into a sauce pan, then add rinsed and drained black beans and shredded rotisserie chicken. Add enough water to cover the beans and chicken to thin the soup as desired; season with fresh lime juice.
- Black Bean Burritos with Cilantro Pesto. Blend cilantro, freshly grated Parmesan, garlic, and olive oil to make a coarse paste, then toss with rinsed and drained black beans, cooked brown rice, and diced mozzarella.
EASY BLACK BEANS (HOW TO COOK CANNED!) – A COUPLE COOKS
From acouplecooks.com
4.5/5 (2)Total Time 5 minsCategory Main DishCalories 257 per serving
- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned.
- Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired. Store leftovers refrigerated for 2 to 3 days.
HOW TO COOK CANNED BLACK BEANS - CLEAN GREEN SIMPLE
From cleangreensimple.com
5/5 (1)Category Side DishCuisine MexicanTotal Time 23 mins
- Add the onions, tomatoes, and bell peppers. Cook for 5 to 7 minutes, or until the onion is tender and translucent. Add the garlic and cook for another minute.
- Add the beans, including the liquid. Add the spices and mix well. If you prefer more soupy beans, add 1/4 to 1/2 cup water or vegetable broth. This is ideal if you’re serving the beans with rice or as a side. Otherwise, you can leave the beans as is.
- Simmer for 3 to 5 minutes or until heated through. Add the lime juice, stir well, and taste test. Add more seasonings as necessary, then serve.
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From isabeleats.com
4.8/5 (46)Calories 150 per servingCategory Side
- Add onions, tomatoes, jalapenos (if using), garlic, cumin, oregano and smoked paprika. Stir and saute for 5 minutes, until onions have softened and become translucent.
- Add can of black beans (do not drain), stir and bring to a simmer. If you'd like the beans to be a bit more soupy, add in some water or broth until the consistency is to your liking.
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4.7/5 (6)Total Time 25 minsCategory Side DishCalories 97 per serving
- Cook bacon in a medium-sized saucepan over medium-high heat for about 5-7 minutes, or until deepened in color.
- Stir in vegetables and water to the pan with a wooden spoon, scraping any browned bits from the bottom. Place the lid atop and cook for an additional 5 minutes, or until vegetables have softened.
- Remove the lid and add the black beans along with the remaining ingredients and stir. Reduce heat to medium-low and simmer, stirring occasionally, 5-8 minutes. Serve and enjoy.
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4.6/5 (24)Total Time 45 minsCuisine FusionCalories 319 per serving
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- Add the carrot, celery, and red bell pepper. Cook stirring occasionally until the vegetables start to soften for about 4 to 5 minutes.
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