Canned black beans are fine on their own, but if you want a dinnertime side dish that’ll wow your crowd, consider transforming those canned beans into a Mexican masterpiece. A few extra ingredients are all it’s going to take to morph those black beans into a brand new side dish.
This recipe for Mexican Black Beans is going to be quick, easy, bursting with flavor, and it’s all taking place in one pot.
MEXICAN BLACK BEANS
Mexican Black Beans begin with pan-seared bacon and are followed up with a sauté of peppers and onions. They end almost as fast as they began with a can of beans and a quick simmer on the stove-top.
In Spanish cooking, sofritos are often used to flavor either rice or beans. Sofrito usually consist of a flavorful mix of garlic and vegetables that are minced together and sauteéd before either rice or beans are added. This method creates a wonderful base of flavor, and it is precisely the same method used to flavor these Mexican canned black beans.
However, unlike a traditional sofrito, we will not be taking the time to mince vegetables here. A simple dice will do just fine for this quick-fix dinnertime side.
Oh, and did I mention there’s bacon? Things just keep getting better, don’t they?
WHAT’S IN THE DISH?
- Canned Black Beans
- Bell Pepper
- Red Onion
The canned black beans are what makes this recipe such a cinch to whip up, and the combination of bacon, peppers, and onions is what makes it so good.
In addition to the bacon and veggies, the simple spice combo of cumin and garlic powder might just have you second guessing whether or not those beans actually came from a can.
HOW TO SPRUCE UP CANNED BLACK BEANS
Mexican black beans begin on the stovetop with thick-cut, pan-seared bacon, so automatically, we can rest assured — this one is going to be good. The bacon goes out, and a trio of vegetables go in.
2. FRESH VEGETABLES
Fun Fact: To make a canned ingredient better, add fresh ones.
As if bacon weren’t enough in the flavor department, chopped jalapeños, red bell pepper, and onion transform canned black beans into a full-on masterpiece.
The beans go into the pot, along with some cumin and garlic powder, and everybody simmers together, giving those flavors just enough time to meld into side dish perfection.
This is one easy weeknight side and there is no better way to spruce up canned black beans. Serve these beans alongside favorite Mexican dishes like enchiladas, fajitas, tamales, tacos…or pretty much anything with a Southwestern or Mexican vibe. Add them to your weeknight dinner lineup for a new, quick and easy, go-to side dish everyone will love!
5 MORE RECIPES YOU’LL LOVE!
- Mexican Charro Beans don’t get easier or tastier than this! Featuring a tasty mix of pinto beans, bacon, and jalapeños.
- Refried Bean Dip with Cream Cheese requires only a few simple ingredients, comes together in just 10 minutes or less, and feeds a crowd. So get your chips ready, folks, because this dip bakes up hot and cheesy, and it’s perfect for dipping.
- Black-Eyed Pea Salad Black-Eyed Peas are bursting out of their comfort food tradition in a gorgeous, healthy salad loaded with light and refreshing ingredients.
- Restaurant-Style Mexican Rice is easier to make at home than you think! Plus, rice cooking tips for the perfect pot of rice!
- Bacon Ranch Pasta Salad is a family-friendly side dish Ranch lovers will swoon for. It features pasta salad coated in a quick and easy Ranch dressing (homemade or store-bought), crispy bacon, and more!
Canned black beans get an easy flavor upgrade thanks to bacon, peppers, onions, and cumin! It's quick-fix dinnertime side the family will love!
- 3 Slices Thick Cut Bacon diced
- 1 Red Bell Pepper cored, seeded and finely diced
- 1 Red Onion finely diced
- 1 Jalapeno seeded and minced
- 1/4 cup of water
- 1 large (26.5 ounce) Can of Black Beans
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Garlic Powder
Cook bacon in a medium-sized saucepan over medium-high heat for about 5-7 minutes, or until deepened in color.
Stir in vegetables and water to the pan with a wooden spoon, scraping any browned bits from the bottom. Place the lid atop and cook for an additional 5 minutes, or until vegetables have softened.
Remove the lid and add the black beans along with the remaining ingredients and stir. Reduce heat to medium-low and simmer, stirring occasionally, 5-8 minutes. Serve and enjoy.