How to Cook Canned Black Beans
Published 2026-10-28
Canned black beans are fully cooked, inexpensive and full of fiber and plant protein. They are one of the most versatile cans in the pantry, ready for tacos, rice bowls, soups and salads. Here is how to prepare them well, whether you want to serve them as a seasoned side or use them in a recipe.
To rinse or not to rinse
Draining and rinsing canned beans in a strainer removes some of the starchy, salty liquid and gives a cleaner taste and firmer texture, which is ideal for salads and salsas. For soups, refried-style beans or a saucy side, many cooks keep some of the liquid because it thickens the dish. Either way is fine; it depends on the recipe.
Seasoned black beans in ten minutes
Saute a little diced onion and garlic in oil, add a can of black beans with a splash of their liquid, and stir in cumin, chili powder, a pinch of oregano and salt to taste. Simmer for about ten minutes, mashing a few beans with a spoon to thicken. Finish with a squeeze of lime and chopped cilantro. Serve as a side with rice, eggs or grilled meat.
Easy recipes
Rice and black beans is a classic, budget-friendly meal: serve seasoned beans over white or jasmine rice with salsa. Make burrito bowls with beans, rice, corn, cheese and diced tomatoes with green chilies. Stuff them into tacos, quesadillas or sweet potatoes. For a quick black bean soup, simmer two cans with broth and spices, then blend part of it for a creamy texture.
Buying and storing
A standard 15 to 15.5 ounce can holds about three and a half half-cup servings once drained. Multi-packs are handy because black beans go into so many dishes. Low or reduced sodium versions are available if you are watching salt. Store unopened cans in a cool, dry pantry and refrigerate opened beans in a covered container.
Quick refried-style beans
Mash warm seasoned black beans with a little of their liquid and a spoonful of oil or butter for a fast refried-style side that is perfect for tacos and burritos.
