This is my go-to black beans recipe because, as the name suggests, it goes with everything.

All you need is one can of beans and one pan. Sauté diced onion and poblano pepper in a little oil for about 5 minutes, add garlic, chili powder and cumin for 2 more minutes, then stir in a drained and rinsed can of black beans, a splash of hot sauce, ¾ teaspoon of sea salt and ¼ cup of water. Cover and simmer for about 15 minutes, until the water has cooked off. In about 25 minutes you’ll have enough for 8 tacos or 4 side servings.

I use it as a side dish, as a vegetarian taco filling, in a burrito bowl with rice and fixings, or eat it plain right after I make it. You can turn this recipe into just about anything you want.

Black beans are loaded with fiber, protein, and good nutrition. Plus, they’re inexpensive!

This dish is not just a side; it’s a foundation for countless meals, adding depth, nutrition, and flavor to your dishes. Whether wrapping up a taco, filling a burrito, or simply looking for a hearty addition to your bowl, these black beans are your go-to solution.

The fiber and protein in black beans also make them filling, so a scoop goes a long way at mealtime.

In short, the fiber and protein in black beans make them a great choice for anyone wanting to eat healthier.

Ingredients:

• Black Beans: The star of the show. Opt for canned for convenience (drain and rinse them to make them easier to digest) or dry beans for a more economical and plastic-free option (pressure cooking dry beans in an Instant Pot is fast and makes them easier to digest.) Remember, while this recipe favors black beans for their texture and taste, feel free to substitute with any beans you have on hand or prefer.
• Poblano Pepper (or red bell pepper): Poblanos are mild-to-medium peppers that are full of flavor. If you’re in the mood for extra spice, throw in a jalapeño. Prefer a milder dish? A bell pepper is your friend here.
• Onion: Red, white, or yellow, the choice is yours. Onions are indispensable, offering vitamins, fiber, and that essential savory note that underpins the dish.
• Fresh Garlic: Skip the powder; fresh garlic is where it’s at. Chop, grate, or press the raw garlic to release all of its flavor.
• Spices: A simple yet effective blend of chili powder, ground cumin, and salt.
• Lime and/or Vinegar: A splash of vinegar-based hot sauce or fresh lime juice to add a burst of acidity, balancing the flavors beautifully.

Black Beans Recipe FAQs

How do you make canned black beans taste better?

Give them a quick sauté with aromatics instead of just warming them up. Onion, poblano pepper, fresh garlic, chili powder and cumin plus a little hot sauce turn a plain can of beans into something you’ll want to eat with a spoon.

Should you rinse canned black beans?

For this recipe, drain and rinse them. It washes away the thick, salty liquid from the can, so the beans taste fresher and you’re in charge of how much salt goes in.

Can I use dried black beans?

Dried beans are cheaper and skip the can. One 15-ounce can is about 1½ cups of cooked beans, so cook your dried beans first (an Instant Pot makes it fast), then use 1½ cups in place of the can. My Instant Pot refried beans start with dried pinto beans, no soaking needed.

How long do black beans last in the fridge?

Up to 5 days, covered. Make a batch on Sunday and you’ll have a head start on tacos, burrito bowls and quick lunches all week.

Need ideas? Spoon them into my Chicken Burrito Bowls or Spicy Black Bean Tacos.

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