Cooking Canned Black Beans: A Delicious and Easy Side Dish

Black beans are a versatile and nutritious ingredient that can be enjoyed in various dishes. While canned black beans are already cooked, adding a few simple ingredients and seasonings can enhance their flavor and create a delicious side dish. This guide will walk you through the process of cooking canned black beans, making them even more flavorful and enjoyable.


  • 15-ounce can black beans: Opt for no-salt-added black beans to control the sodium content and enhance the overall flavor.
  • 1 tablespoon olive oil: You can substitute with avocado oil, coconut oil, canola oil, or your preferred cooking fat.
  • Onions, tomatoes, and garlic: These ingredients form the flavorful base of the dish.
  • Jalapeño (optional): This adds a spicy kick to the dish. You can omit it if you prefer a milder flavor.
  • Seasonings: Ground cumin, dried oregano, smoked paprika, and salt add depth and complexity to the flavor profile.
  • Lime juice: A touch of lime juice adds a refreshing acidity that balances the richness of the beans and seasonings.
  • Cilantro (optional): This fresh herb provides a vibrant garnish that complements the lime juice and pairs well with many Mexican dishes.

Cooking Instructions

  1. Heat the olive oil: In a medium saucepan, heat the olive oil over medium-high heat.
  2. Sauté the aromatics: Add the onions, tomatoes, garlic, and jalapeño (if using) to the pan. Sauté for 5 minutes, allowing the onions and tomatoes to soften and release their flavors.
  3. Add the seasonings: Stir in the ground cumin, dried oregano, smoked paprika, and salt. Cook for another minute, allowing the spices to bloom and release their fragrance.
  4. Incorporate the black beans: Add the canned black beans (including the liquid) to the pan. Bring the mixture to a simmer.
  5. Simmer and season: Allow the beans to simmer for a few minutes to absorb the flavors. Remove from heat and stir in the lime juice. Taste and adjust the salt if needed.
  6. Garnish and serve: Garnish with chopped cilantro (if using) and enjoy as a delicious side dish alongside your favorite Mexican or Tex-Mex meal.


  • Consistency: If you prefer a thinner consistency, add some water or broth until you reach the desired texture.
  • Serving suggestions: Enjoy the seasoned black beans with Mexican rice, steak fajitas, chicken tacos, or simply as a dip with tortilla chips and cheese.

Cooking canned black beans is a simple and quick way to create a flavorful and nutritious side dish. By adding a few simple ingredients and seasonings, you can transform ordinary canned beans into a delicious and satisfying addition to your meal. So next time you have a can of black beans on hand, try this easy recipe and enjoy the enhanced flavor and versatility it offers.

How long to soak beans?

The normal soaking method requires you to let the beans soak overnight, but if you’re pressed for time, the quick soak method described below can be completed in about one hour. 5 hours altogether.

How to Cook Dried Beans From Scratch: Quick + Easy Black Beans Recipe

This recipe yields approximately 2 ½ c. of cooked black beans in broth. If you would like to make a larger batch, you can simply double the recipe.

We’re going to share a few prep techniques with you so you can select the one that works best for you.

Consider preparing your beans in an oven, stovetop, or slow cooker. You can also try cooking black beans in an Instant Pot, but excellent bean recipes don’t require expensive appliances.

  • 1 c. dried black beans, rinsed and sorted
  • 4 c. filtered water
  • 3/4 tsp fine sea salt
  • 1 clove of garlic, peeled and smashed
  • 1 dried bay leaf
  • In a large mixing bowl, add the dried black beans and cover with about 4 inches of filtered water. After letting the beans soak for the entire night, drain and rinse them.
  • Then, cook your soaked black beans using one of the techniques listed below.

Use this quick soak method if you don’t have time to soak black beans overnight.

  • After rinsing the dried beans in cool water, put them in a sauce pot with two inches of filtered water on top.
  • Bring the water and black beans to a boil over high heat and cook, covered, for five minutes.
  • After turning off the heat, cover the bean pot and let the beans soak for an hour.
  • Drain, rinse, and use a cooking method below.

* Make sure your black beans continue to have enough water by checking on them frequently, regardless of the cooking method you use. The beans won’t cook through fairly if the water’s surface is lower than it is. As needed, add more water to keep the beans well-hydrated. This usually isn’t an issue when using a slow cooker or Dutch oven, but it’s always a good idea to double check

** Since I don’t use much salt in my recipes, feel free to add 1 tsp of sea salt if you like your food more salted. Alternatively, you can prepare the recipe using the specified amount of salt and then add more to suit your taste.

  • These times may vary depending on the type of crockpot used and the age of the black beans. Check the manufacturers manual for more guidance on cooking times.
  • In the slow cooker, add the sea salt, garlic, filtered water, and dried black beans. After covering the pot, select a cooking method from the list below:
  • Cook the soaked beans for two to three hours on high;
  • Cook the soaked beans for four to five hours on low;
  • Cook unsoaked beans for three to four hours on high;
  • Cook beans that haven’t been soaked for six to eight hours on low heat.
  • Set a cast-iron Dutch oven over high heat with the dried beans, filtered water, sea salt, and bay leaf inside. Once the Dutch oven reaches a boiling point, reduce the heat to low. Place the lid on the Dutch oven and simmer, covered.
  • Simmer the soaked beans for 45 to 60 minutes in a Dutch oven.
  • Simmer the unsoaked beans in the Dutch oven for fifty to sixty-five minutes.
  • Set the dried beans, filtered water, sea salt, and bay leaf in a ceramic-coated Dutch oven and preheat the oven to 325°F. Place a lid on the Dutch oven and place it inside the oven.
  • Bake the covered Dutch oven for 75 to 90 minutes for the soaked beans.
  • Bake the covered Dutch oven for 85 to 95 minutes for the unsoaked beans.

How to Cook Canned Black Beans


Can you eat Goya black beans out of the can?

Canned beans can be eaten directly from the can without additional cooking since they are precooked. However, before enjoying them as is—or if you decide to cook them—definitely rinse them off with cool water. …

Do black beans from a can need to be cooked?

Technically, canned black beans are already cooked, and you can use them right out of the can. Cooking canned black beans will make them taste even better. Here’s how to cook beans from a can: Heat a small-sized saucepan on the stovetop over medium-high heat.

Are Goya canned beans ready to eat?

Our plump, ready-to-eat beans are simmered in a rich, vibrant sauce with authentic Latin seasonings and great homemade flavor. Choose from our tasty varieties. Then heat and serve over rice or as a delicious sidedish. Tastes like mom’s home cooking, ready when you are!

Can black beans be eaten raw?

But that’s not all; white, broad, black, pinto, great Northern, and navy beans are all on the list of foods you should never eat raw. Lima beans are also toxic when eaten raw but not because of lectins; they contain a chemical called linamarin that breaks down into cyanide when digested.

How to cook Goya black beans?

Sauté the Aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and diced onions, and cook until they are soft and fragrant. Add the Beans and Seasonings: Open the can of Goya Black Beans and give them a quick rinse. Add the beans to the skillet and sprinkle in the cumin, salt, and pepper.

What is the serving size of black beans?

You can consume as much black beans as you want. However, they can provide a lot of fiber, which can cause stomach upset and diarrhea. It is advisable to consume a portion the size of a normal plate.

Are Goya canned black beans good?

Goya Canned Black Beans are a convenient and time-saving option that doesn’t compromise on taste or quality. Here are a few reasons why you should consider using Goya’s canned black beans: Consistency: Goya ensures that every can of black beans contains perfectly cooked and tender beans, so you don’t have to worry about inconsistencies in texture.

What to eat with Goya® organic black beans?

Prepare this succulent and colorful salad in minutes with 4 fantastic beans: tender and tasty GOYA® Organic Black Beans, pinto beans, chickpeas and cannellini. And to give it even more flavor, the beans are mixed with fresh tomatoes, cilantro and a spicy vinaigrette made with olive oil and crushed red pepperflakes.

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