Seasoned Black Beans in under 15 minutes. So great for meal prep. Serve with rice and veggies for a quick meal, or use in bowl meals, burritos, enchiladas, tacos, casseroles, salads, etc.
Three cheers for fast, simple, budget-friendly recipes! These quick Seasoned Black Beans check all the boxes and are so tasty, convenient, and versatile. They are healthy, packed with fiber and protein, and naturally gluten-free.
This is one of my go-to weeknight recipes. As with my Braised White Beans & Greens, I nearly always double it to freeze or to use in another meal later in the week.
In this post - Everything you need to make this easy black bean recipe:
Here is what you need to make Seasoned Black Beans:
It's a simple ingredient list using mostly pantry staples, and the dried herbs and spices can be switched up to suit your needs. I use cumin, red pepper flakes, and coriander because they are black bean's best friends. I also love to add some dried mint (trust me on this, it works so well!), but you can other herbs and spices like chili powder, smoked paprika, a bay leaf, oregano, thyme, or rosemary.
Got a fresh chili? Dice it up and saute it with the onions and garlic. Got some fresh cilantro or lime juice? Add it once you've taken the beans off the heat, right before serving.
How To Make Seasoned Black Beans
These super fast black beans are so easy. The only prep is dicing the onion and mincing the garlic.
Here's how it's done:
- Sauté the onion.
- Add the garlic and spices and let them toast for a minute.
- Add the drained black beans and stock.
- Simmer for 10 minutes.
Storing & Freezing
Transfer leftover seasoned black beans to an airtight container and store them in the refrigerator for 4 to 5 days or in the freezer for up to 3 months. Defrost in the fridge overnight.
To reheat, place the beans in a pan on the stovetop and heat over medium-low heat until piping hot. They can also be microwaved.
Seasoned Black Beans are a really versatile dish. I absolutely love to serve them with rice and some fresh avocado. Usually some green sauce, salsa or hot sauce too. If you want something fancier than plain boiled rice, my Coconut Lime Rice is really good with them.
You can also enjoy them on baked sweet potato, added to burrito bowls, nachos, burritos, enchiladas, tacos, casseroles, salads, etc. You can even turn them into soup by adding some extra stock and partially blending them with an immersion blender.
If you're into meal prep check out my Black Beans and Rice Meal Prep recipe.
Yes. This recipe turns out well with black-eyed beans, cannellini, navy, and great northern beans.
Yes! Use a few tablespoons of water to saute the onions instead of the oil.
More Black Bean Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Quick Seasoned Black BeansAuthor:
- 1 tablespoon olive oil , (or water for oil-free)
- 1 medium onion , diced
- 3 cloves garlic , minced
- ½ teaspoon red chili pepper flakes , or a chopped small fresh chili
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried mint, thyme or oregano
- 2 x 15oz (398 ml) cans black beans , about 3 cups
- 1 to 1¼ cup (240 - 300 ml) vegetable stock
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon freshly ground black pepper , plus more to taste
- Heat the olive oil over a medium heat. Add the onion and cook, stirring frequently for a few minutes until translucent.
- Add the garlic, chili pepper flakes, cumin, coriander, and dried herbs to the pan and let them cook for about a minute, stirring frequently until fragrant.
- Drain the black beans and add them to the pan along with 1 cup (240 ml) of the stock and the salt and pepper. Bring to a gentle simmer and cook for about 10 minutes. Add more stock if you want them a little more saucy.
- Turn off the heat, check the seasoning and serve.