We love Mexican food in our house. It’s usually quick and easy to put together so it’s a regular go to. These Simple Black Beans are full of flavor and easy to make. Perfect served with rice, tacos, or as a side to any other Mexican dish!
Ingredients for Simple Black Beans
This recipe loaded with plant-based protein uses simple ingredients that are easy to find at your local grocery store or farmers market. You will need:
- olive oil
- red bell pepper
- canned black beans
- cilantro, dried or fresh
How to Make Simple Black Beans
To make this recipe you are going to start out by heating some olive oil in a saute pan over medium heat. Add your chopped onion, pepper, and garlic. Cook until onions and peppers are softened.
Next, stir in your beans (not drained), salt, pepper and cumin. Let simmer until thoroughly warmed and sauce begins to thicken. Sprinkle with chopped cilantro and serve.
Let any leftover beans cool completely and then store beans in an airtight container in the refrigerator for up to 3-5 days.
How Long Do Black Beans Last in the Fridge?
After cooking black beans store them in an airtight container in the refrigerator. Black beans should last about 3-5 days in the refrigerator. This time frame may be shorter depending on the freshness of the black beans when you cooked them.
Be sure to check the expiration date on cans of black beans before cooking to make sure they are still safe to eat. If close to the expiration date keep this in mind as it may affect the amount of time they will last in the refrigerator.
The easiest way to tell if black beans have gone bad is to look for signs of spoilage. This includes a sour smell and white colored liquid surrounding the beans. You don’t need to perform a taste test to be sure.
Are Black Beans Healthy?
Yes! Black beans are part of the legume family and they are loaded with protein and fiber. Black beans have been found to help strengthen bones, lower blood pressure, manage diabetes, improve digestion and more. They also contain an abundance of vitamins and nutrients.
Frequently Asked Questions
While we haven’t tested it, this recipe should work with other canned beans such as pinto beans, red beans, kidney beans, white beans, etc. If you try this recipe with another kind of beans let us know in the comments!
Yes, cook dried black beans according to the directions on the package or with the advice in this post from Love and Lemons. Then, use 3 cups of cooked beans to make this recipe in place of the 2 cans of beans.
Cooked black beans should last 3-5 days when stored in an airtight container in the refrigerator.
That will depend on the recipe. For this recipe do not drain the cans of beans. The liquid in the cans will be cooked down slightly to thicken it up.
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If you enjoy this recipe, be sure to try Vegetarian Cheddar Cheese Grits with Black Beans and Avocado, Roasted Vegetable Quesadillas with Sweet Potatoes and Black Beans, Forbidden Rice and Beans, Basil Parmesan Risotto, Almond and Mandarin Quinoa Salad, Bacon and Cheese Loaded Mashed Potatoes, Fried Plantains, Baked Zucchini Chips, Italian Pasta Salad, Crock Pot Chicken Fajitas, Avocado Black Bean and Corn Salsa, Easy Mediterranean Quinoa Bowl, Tropical Salsa and Smashed Potatoes.
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves of garlic, minced
- 2 cans of black beans, undrained
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp cumin
- 1 tbsp dried cilantro or 2 tbsp fresh
- Heat oil in a medium sauté pan over medium heat.
- Add chopped onion, pepper, and garlic. Cook until softened approximately 5-8 minutes.
- Add black beans, salt, pepper, and cumin. Cook until sauce thickens and is fragrant approximately 10 minutes.
- Sprinkle chopped cilantro on top.
- Serve over rice, with tacos, or any way you like!
Perfect over rice or with tacos!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 587mgCarbohydrates: 17gFiber: 6gSugar: 1gProtein: 6g