How to Cook Canned Black Beans

How to Cook Canned Black Beans - Do you love black beans? Have you tried them? Joe's average is losing this incredible source of protein, fibers, various vitamins, and minerals.

The possible reason for this fact is because people don't know how to cook canned black beans or use them in a wrong way. Even if it can seem complicated, you can prepare them fairly easily, and combine them into fabulous meals.

How to Cook Canned Black Beans
How to Cook Canned Black Beans How to Cook Canned Black Beans

In our house, Black Bean was considered a "taboo" theme in the kitchen menu, because the boys did not want to try them the first time they served them. To overcome this obstacle, I became a little cunning.

So, if you're thinking of adding black beans to your (and your loved ones) diet, but you're afraid of the guys at home you won't like, now you have a little trick at your disposal.

The amazing health benefits they provide to the body are simply too big to let them out. However, to successfully implement canned black beans in your meals, you need to know how to cook them.

Dominé the baking process and black canned beans disguised in the fabulous zucchini and vegetarian black bean burgers (Thanks, Alisa's girl makes food!), which the boys ate cheerfully. He even asked for more!

When I said we ate burgers made of canned black beans, they were like: "There's no way mom! You're playing with us!

To prepare black canned beans The best way, you will need the following things:

  • A deep pot or pot
  • A little oil
  • A sliced onion
  • Salt and pepper
  • And a can of black beans.


Step by Step:

  1. The first step is to peel the onion and cut it into small cubes using a ceramic knife. You can use a vegetable chopper as well - it will lessen the burden and won't burn your eyes.
  2. Then open the black bean can and wash in the strainer on the sink. (I had a hard time opening the bean cans before I found the electric can opener. Now it's much easier!)
  3. In the meantime, turn the stove on and place the pan/pot deep into the heated burner. Pour some oil into the pan/deep pan and add the sliced onion.
  4. Season with little salt and pepper, but be careful not to put many spices, as canned black beans are already salted.
  5. Fry the onion until golden yellow. This is the time to add canned black beans.


Because black beans in a can are already cooked, you don't have to cook them for a long time – a few minutes will be enough to warm them up.

You can add some water if you want to cook the black beans over and make them more succulent. You can serve beans on a deep dish with a little parsley on it.

Mistake to avoid

Although this basic preparation is the best and fairly easy to do, there are many mistakes you can make in the process.

Never cook beans in the can

Although the can looks like a solid material, it is not recommended to cook the beans in it. Especially if you use a gas stove.

Don’t Over Season The Beans

As already mentioned, canned black beans are full of salt, so they do not add extra, if not necessary. You can always try a kidney bean for the taste to determine whether you need some spices or not. There is no harm because the beans are already cooked and good to eat out of the can.

Do not rinse the beans before cooking

The liquid inside the can is there to make the beans sturdy and durable. It is starch, very salty, and has it can prove, so rinse before use is a necessity.

Storage of leftovers in can

This is a great no-no. Once opened, the can cannot contain the freshness of the content inside. Therefore, it is unusable for subsequent storage after opening. It seems easy enough to do, but it will spoil the beans, and it will end up playing themes in the kitchen bin.

Replacement of canned beans with dry

There is a big difference between these two types of beans, both in flavor, texture, and usability. Dry black beans have to be soaked and cooked for many hours to be usable in meals. So if you get an idea that you can use dry beans to complement the canned, forget about it.

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