24 Delicious Canned Black Bean Recipes for Every Occasion

Craving something hearty yet hassle-free? Look no further than your pantry staple—canned black beans! These versatile little gems are the secret to whipping up quick dinners, vibrant seasonal favorites, and soul-soothing comfort food in no time. Whether you’re in a pinch or planning ahead, we’ve rounded up 24 delicious ways to transform them into mouthwatering meals. Ready to get cooking? Let’s dive into these irresistible recipes!

Black Bean and Corn Salad

Craving a fresh, vibrant side dish? This Black Bean and Corn Salad is a colorful, nutrient-packed option that comes together in minutes.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup sweet corn kernels, fresh or thawed from frozen
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the black beans, sweet corn kernels, diced red bell pepper, and chopped red onion.
2. Add the roughly chopped fresh cilantro to the bowl.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, ground cumin, finely ground black pepper, and sea salt until well blended.
4. Pour the dressing over the salad ingredients in the large bowl.
5. Gently toss the salad until all ingredients are evenly coated with the dressing. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the salad chilled or at room temperature. Tip: For an extra crunch, add diced avocado right before serving.
7. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: This salad tastes even better the next day as the flavors continue to develop.

Sweet corn and creamy black beans create a satisfying texture, while the lime dressing adds a zesty kick. Serve it as a standalone dish or scoop it onto crispy tortilla chips for a hearty snack.

Spicy Black Bean Soup

Unwrap the layers of flavor in this Spicy Black Bean Soup, a hearty dish that packs a punch with minimal effort. Perfect for chilly evenings or when you crave something bold and satisfying.

Ingredients

– 2 cups dried black beans, soaked overnight
– 1 tbsp smoked paprika
– 2 tsp cumin, freshly ground
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 1 jalapeño, seeds removed and finely chopped
– 4 cups vegetable broth, low sodium
– 2 tbsp rich extra virgin olive oil
– Salt to taste
– Fresh cilantro, chopped for garnish

Instructions

1. Drain the soaked black beans and rinse under cold water.
2. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sauté until translucent, about 5 minutes.
3. Stir in smoked paprika and cumin. Cook for 1 minute to release the aromas.
4. Add the black beans and vegetable broth. Bring to a boil.
5. Reduce heat to low. Cover and simmer for 1.5 hours, or until beans are tender.
6. Use an immersion blender to puree half the soup for a creamy texture. Leave the rest chunky.
7. Season with salt to taste. Simmer uncovered for 10 more minutes.
8. Garnish with fresh cilantro before serving.
Dive into a bowl of this Spicy Black Bean Soup, where the smokiness of paprika meets the heat of jalapeño. The creamy yet chunky texture makes every spoonful interesting. Serve with a side of crusty bread for dipping.

Black Bean Tacos

Unbelievably simple yet packed with flavor, these black bean tacos are a weeknight savior. Use ripe avocados and fresh lime juice for a vibrant finish.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 15 oz can black beans, drained and rinsed
• 1/4 cup water
• 1/2 tsp kosher salt
• 8 small corn tortillas, warmed
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a medium skillet over medium heat until shimmering.
2. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in garlic, cumin, and smoked paprika; cook until fragrant, about 30 seconds.
4. Add black beans and water; simmer for 5 minutes, mashing slightly with a fork.
5. Season with salt and remove from heat.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Divide bean mixture among tortillas.
8. Top with avocado slices and cilantro.
9. Serve with lime wedges on the side.

Absolutely bursting with creamy and smoky flavors, these tacos are best enjoyed immediately. For an extra kick, add a dash of hot sauce or a sprinkle of crumbled queso fresco.

Black Bean and Rice Burritos

Kickstart your meal prep with these hearty Black Bean and Rice Burritos, packed with flavor and ready in no time.

Ingredients

• 1 cup long-grain white rice, fluffy and lightly salted
• 2 tbsp rich extra virgin olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin, aromatic and earthy
• 1/2 tsp smoked paprika, for a subtle heat
• 4 large flour tortillas, soft and pliable
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup fresh cilantro, finely chopped
• 1 lime, juiced for a bright finish
• Salt to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add rice, stirring to coat with oil, and toast for 2 minutes until slightly golden.
3. Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek to ensure perfectly steamed rice.
4. While rice cooks, combine black beans, cumin, and smoked paprika in a skillet over medium heat. Cook for 5 minutes, stirring occasionally, until beans are warmed through.
5. Fluff rice with a fork, then mix in the bean mixture, cilantro, and lime juice. Season with salt to taste.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
7. Divide the rice and bean mixture among the tortillas, sprinkle with cheddar cheese, and fold into burritos. Tip: For a crispy exterior, lightly grill the burritos seam-side down for 2 minutes.
8. Serve immediately. Tip: Accompany with a side of creamy avocado slices for added richness.

Unwrap a burrito to reveal a melty, cheesy center surrounded by the earthy beans and fluffy rice. The fresh cilantro and lime juice cut through the richness, making every bite balanced and satisfying.

Black Bean Burgers

Make these hearty black bean burgers for a satisfying meat-free meal. Packed with flavor, they’re perfect for a quick dinner or weekend BBQ.

Ingredients

• 2 cups cooked black beans, drained and patted dry
• 1/2 cup breadcrumbs, finely ground
• 1 large egg, farm-fresh
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin, freshly ground
• 1/2 tsp smoked paprika
• 1 tbsp rich extra virgin olive oil
• Salt to taste

Instructions

1. Preheat a skillet over medium heat and add the olive oil.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
3. Add the breadcrumbs, egg, red onion, garlic, cumin, smoked paprika, and salt to the bowl. Mix until well combined.
4. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick.
5. Place the patties in the skillet and cook for 4-5 minutes on each side, until golden brown and crispy.
6. Tip: For extra crispiness, press down lightly on the patties with a spatula while cooking.
7. Tip: If the mixture is too wet, add more breadcrumbs a tablespoon at a time until it holds together.
8. Tip: Let the patties rest for a few minutes after cooking to firm up.

Firm on the outside with a tender, flavorful inside, these burgers are a crowd-pleaser. Serve them on toasted buns with avocado slices and a spicy mayo for an extra kick.

Black Bean and Sweet Potato Chili

Every chilly evening deserves a bowl of this hearty Black Bean and Sweet Potato Chili. It’s a perfect blend of smoky, sweet, and spicy flavors that come together effortlessly.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in sweet potatoes, cumin, smoked paprika, and chili powder. Cook for 2 minutes to toast the spices.
4. Pour in black beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are tender.
6. Season with salt to taste. Tip: For a thicker chili, uncover and simmer for an additional 5 minutes.
7. Garnish with fresh cilantro before serving. Tip: A dollop of sour cream or avocado slices adds creaminess.
8. Tip: This chili tastes even better the next day as the flavors meld together.

Dive into a bowl where the sweetness of potatoes meets the earthiness of black beans. Serve it over rice or with crusty bread for a satisfying meal.

Black Bean Dip

Simple to make and packed with flavor, this black bean dip is a crowd-pleaser that comes together in minutes.

Ingredients

• 2 cups cooked black beans, drained and rinsed
• 1/4 cup creamy tahini
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup water
• 1 clove garlic, minced
• 1/4 tsp sea salt

Instructions

1. Combine black beans, tahini, lime juice, cumin, smoked paprika, water, garlic, and sea salt in a food processor.
2. Process on high for 1 minute, scraping down the sides as needed, until smooth. Tip: For a thinner consistency, add water 1 tbsp at a time.
3. Taste and adjust seasoning if necessary. Tip: A pinch more salt can brighten the flavors.
4. Transfer to a serving bowl and let sit for 10 minutes to allow flavors to meld. Tip: Covering the dip with plastic wrap touching the surface prevents a skin from forming.

Yield a creamy, smoky dip with a hint of tang from the lime. Perfect with crunchy veggies or as a spread on warm tortillas.

Black Bean and Avocado Quesadillas

Looking for a quick, nutritious meal that doesn’t skimp on flavor? These black bean and avocado quesadillas are your answer.

Ingredients

• 1 cup canned black beans, rinsed and drained
• 1 ripe avocado, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped red onion
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 2 large flour tortillas
• 1 tbsp olive oil

Instructions

1. In a medium bowl, mash the black beans slightly with a fork.
2. Add the avocado, cheese, red onion, lime juice, cumin, and sea salt to the bowl. Mix gently to combine.
3. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Place one tortilla in the skillet. Spread the bean and avocado mixture evenly over half of the tortilla.
5. Fold the tortilla over the filling. Press down gently with a spatula.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove from skillet and let cool for 1 minute before slicing.
8. Repeat with the remaining tortilla and filling.

Absolutely perfect for a quick lunch or dinner, these quesadillas boast a creamy interior with a satisfying crunch. Serve with a side of salsa or sour cream for an extra kick.

Black Bean and Mango Salsa

Unleash a burst of tropical flavors with this vibrant Black Bean and Mango Salsa, perfect for summer gatherings or a refreshing snack.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 1 ripe mango, peeled and diced into small cubes
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 1/4 cup fresh cilantro, roughly chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the black beans, diced mango, red onion, jalapeño, and cilantro.
2. Drizzle the lime juice and olive oil over the mixture.
3. Sprinkle the sea salt and black pepper evenly across the top.
4. Gently toss all ingredients together until well combined. Tip: For best flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.
5. Taste and adjust seasoning if necessary. Tip: If you prefer a spicier salsa, add more jalapeño or a pinch of cayenne pepper.
6. Serve chilled or at room temperature. Tip: For an extra crunch, serve with homemade tortilla chips.

Here’s a salsa that’s as colorful as it is flavorful, with a perfect balance of sweet, spicy, and tangy notes. Try it atop grilled fish or chicken for a delightful twist.

Black Bean and Cheese Enchiladas

Whipping up a batch of Black Bean and Cheese Enchiladas is a straightforward way to bring bold flavors to your table. This dish combines creamy, melted cheese with hearty black beans, all wrapped in soft tortillas and smothered in a rich sauce.

Ingredients

• 1 cup of smooth, velvety black bean puree
• 2 cups of shredded, sharp cheddar cheese
• 8 soft, pliable corn tortillas
• 1.5 cups of vibrant, homemade enchilada sauce
• 1 tbsp of fragrant, ground cumin
• 1 tsp of smoky, chili powder
• 1/2 cup of fresh, chopped cilantro
• 1/4 cup of tangy, crumbled queso fresco

Instructions

1. Preheat your oven to 350°F to ensure a perfectly baked dish.
2. Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking.
3. Mix the black bean puree with cumin and chili powder in a bowl for a flavorful filling.
4. Warm the tortillas for 30 seconds in the microwave to make them more pliable for rolling.
5. Fill each tortilla with 2 tbsp of the bean mixture and a sprinkle of cheddar cheese, then roll tightly.
6. Place the rolled tortillas seam side down in the baking dish, packing them snugly.
7. Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
8. Sprinkle the remaining cheddar cheese and queso fresco evenly over the enchiladas.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with fresh cilantro before serving for a burst of color and flavor.

Fresh out of the oven, these enchiladas boast a gooey cheese pull and a satisfying contrast between the soft tortillas and the hearty bean filling. Serve them with a side of crisp lettuce or a dollop of cool sour cream to balance the richness.

Black Bean and Spinach Lasagna

Whip up a comforting yet nutritious meal with this Black Bean and Spinach Lasagna, perfect for busy weeknights or cozy weekends.

Ingredients

• 9 lasagna noodles, uncooked and sturdy
• 2 cups ricotta cheese, creamy and whole milk
• 1 large egg, farm-fresh
• 2 cups shredded mozzarella cheese, part-skim
• 1/2 cup grated Parmesan cheese, freshly grated
• 2 cups black beans, cooked and drained
• 3 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil, rich extra virgin
• 1 tsp salt, fine sea
• 1/2 tsp black pepper, finely ground
• 24 oz marinara sauce, homemade or jarred

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, warm olive oil. Add garlic, sauté until fragrant, about 30 seconds.
3. Add spinach to skillet. Cook until wilted, about 2 minutes. Remove from heat.
4. In a bowl, mix ricotta, egg, 1/4 cup Parmesan, salt, and pepper until combined.
5. Spread 1 cup marinara sauce at the bottom of the baking dish. Layer 3 lasagna noodles over sauce.
6. Spread half of the ricotta mixture over noodles. Top with half of the spinach, black beans, and 1/2 cup mozzarella.
7. Repeat layers: sauce, noodles, remaining ricotta mixture, spinach, black beans, and mozzarella.
8. Top with final 3 noodles, remaining sauce, mozzarella, and Parmesan.
9. Cover with foil. Bake for 25 minutes. Remove foil. Bake until bubbly and golden, 15 more minutes.
10. Let stand for 10 minutes before serving. Tip: This allows layers to set for cleaner slices.

Serve this lasagna with a crisp green salad for a balanced meal. The layers meld beautifully, offering a creamy texture with a hearty bite from the beans.

Black Bean and Quinoa Salad

Great for a quick lunch or a side dish, this Black Bean and Quinoa Salad packs a punch of flavor and nutrition.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, red onion, and cilantro.
5. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
6. Pour dressing over salad and toss gently to combine.
7. Let salad sit for 10 minutes before serving to allow flavors to meld.

Vibrant and hearty, this salad offers a delightful crunch from the fresh vegetables and a creamy texture from the beans. Serve it over a bed of greens for an extra nutrient boost or as a filling for tacos.

Black Bean and Chicken Stuffed Peppers

You’ll love how these stuffed peppers turn a simple meal into something special. They’re packed with flavor and easy to make.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 lb ground chicken, lean and fresh
• 1 cup black beans, rinsed and drained
• 1/2 cup cooked brown rice, fluffy and warm
• 1/2 cup shredded cheddar cheese, sharp and melty
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp olive oil, rich extra virgin
• 1 tsp cumin, freshly ground
• 1/2 tsp garlic powder, aromatic
• 1/2 tsp salt, fine sea
• 1/4 tsp black pepper, finely ground

Instructions

1. Preheat oven to 375°F. Line a baking dish with parchment paper.
2. Cut tops off bell peppers; remove seeds and membranes. Place peppers in the dish.
3. Heat olive oil in a skillet over medium heat. Add ground chicken; cook until no pink remains, about 5 minutes.
4. Stir in black beans, brown rice, cumin, garlic powder, salt, and black pepper. Cook for 2 minutes.
5. Remove skillet from heat. Mix in cilantro and half the cheddar cheese.
6. Spoon mixture evenly into peppers. Top with remaining cheese.
7. Bake for 25 minutes, until peppers are tender and cheese is bubbly.
8. Let cool for 5 minutes before serving.

Now these peppers offer a satisfying crunch with a creamy, spicy filling. Try serving them with a dollop of sour cream or avocado slices for extra richness.

Black Bean Brownies

Vegan or not, these black bean brownies will surprise you with their fudgy texture and deep chocolate flavor.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 3 large farm-fresh eggs
• 3 tbsp rich extra virgin olive oil
• 1/2 cup unsweetened cocoa powder, finely sifted
• 2/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan with olive oil.
2. In a blender, combine black beans, eggs, olive oil, cocoa powder, sugar, vanilla extract, baking powder, and sea salt. Blend until smooth.
3. Fold in dark chocolate chips with a spatula for melty pockets of chocolate.
4. Pour batter into the prepared pan, spreading evenly with the spatula.
5. Bake for 25-30 minutes, until the edges pull away from the pan and a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

These brownies are dense, moist, and packed with chocolate. Serve slightly warm with a scoop of vanilla ice cream for an indulgent treat.

Black Bean and Pumpkin Soup

Unearth the comforting blend of earthy black beans and sweet pumpkin in this hearty soup. Perfect for chilly evenings, it’s a bowl of warmth with a nutritional punch.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 15 oz canned black beans, drained and rinsed
• 15 oz canned pumpkin puree
• 4 cups low-sodium vegetable broth
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in cumin and smoked paprika, cooking for 30 seconds to release flavors.
4. Add black beans, pumpkin puree, and vegetable broth, stirring to combine.
5. Bring to a boil, then reduce heat to simmer for 20 minutes, stirring occasionally.
6. Season with black pepper and sea salt, adjusting to preference.
7. Remove from heat and stir in lime juice for a bright finish.
8. Garnish with fresh cilantro before serving.

Bold flavors meld in this velvety soup, with the smokiness of paprika and freshness of lime elevating each spoonful. Serve with crusty bread or a dollop of sour cream for added richness.

Black Bean and Egg Breakfast Burritos

A hearty breakfast burrito packs protein and flavor to kickstart your day. Black beans and eggs create a satisfying filling wrapped in a warm tortilla.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 4 farm-fresh eggs, beaten
• 1 cup canned black beans, rinsed and drained
• 1/2 cup shredded sharp cheddar cheese
• 4 large flour tortillas, warmed
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Pour beaten eggs into the skillet. Stir constantly with a spatula for fluffy scrambled eggs, about 2 minutes.
3. Add black beans, pepper, and salt to the eggs. Cook for another 2 minutes until beans are heated through.
4. Sprinkle cheddar cheese over the egg mixture. Remove from heat once cheese melts, about 1 minute.
5. Divide the filling among the warmed tortillas. Fold the sides over the filling, then roll tightly from the bottom.
6. Serve immediately or wrap in foil to keep warm. For a crispy exterior, grill the burrito for 1 minute on each side.

You’ll love the creamy eggs and hearty beans wrapped in a soft tortilla. Try topping with avocado slices or a drizzle of hot sauce for extra flavor.

Black Bean and Chorizo Stew

Kickstart your meal prep with this hearty Black Bean and Chorizo Stew, perfect for chilly evenings or when you crave something deeply flavorful and satisfying.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup diced Spanish chorizo, casing removed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp finely ground black pepper
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lime juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chorizo, cook for 5 minutes until lightly browned, stirring occasionally.
3. Tip: Render the chorizo fat well for deeper flavor.
4. Add onion, cook for 3 minutes until translucent.
5. Stir in garlic, smoked paprika, cumin, and black pepper, cook for 1 minute until fragrant.
6. Tip: Toasting spices releases their essential oils, enhancing the stew’s aroma.
7. Add black beans and chicken broth, bring to a boil.
8. Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally.
9. Tip: Simmering uncovered thickens the stew naturally.
10. Remove from heat, stir in cilantro and lime juice.

Warm and comforting, this stew boasts a smoky depth from the chorizo, balanced by the freshness of cilantro and lime. Serve with crusty bread or over steamed rice for a complete meal.

Black Bean and Zucchini Fritters

Got a craving for something crispy yet healthy? These Black Bean and Zucchini Fritters are your answer. Perfect for a quick lunch or a savory snack.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 1 medium zucchini, grated and squeezed dry
• 1/2 cup all-purpose flour
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large bowl, mash the black beans lightly with a fork, leaving some whole for texture.
2. Add the grated zucchini, flour, egg, olive oil, black pepper, sea salt, garlic powder, and cilantro to the bowl. Mix until just combined.
3. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
4. Form the mixture into small patties and place them in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
6. Serve immediately for the best texture and flavor.

Crispy on the outside and tender inside, these fritters pack a flavorful punch. Try them with a dollop of Greek yogurt or a spicy salsa for an extra kick.

Black Bean and Tomato Pasta

Here’s a quick, flavorful dish that’s perfect for busy weeknights. Hearty black beans and juicy tomatoes come together in this satisfying pasta.

Ingredients

• 8 oz whole wheat pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 pint cherry tomatoes, halved
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Stir in the black beans and cherry tomatoes, cooking for 5 minutes until the tomatoes soften. Tip: Gently press some tomatoes to release their juices.
6. Drain the pasta and add it to the skillet, tossing to combine. Tip: Use the reserved pasta water to adjust the sauce consistency if needed.
7. Remove from heat and stir in the fresh basil and salt to taste.

Creamy beans and burst tomatoes coat each noodle for a dish that’s both hearty and fresh. Try topping with grated Parmesan for an extra savory kick.

Black Bean and Coconut Curry

Savory and satisfying, this Black Bean and Coconut Curry brings a creamy, spicy twist to your weeknight dinners. It’s a breeze to make with pantry staples.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp vibrant curry powder
• 1 can (15 oz) plump black beans, drained and rinsed
• 1 can (13.5 oz) creamy coconut milk
• 1 cup rich vegetable broth
• 1 tsp smoky paprika
• 1/2 tsp fiery cayenne pepper
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and ginger. Sauté until onion is translucent, about 5 minutes.
3. Stir in curry powder, paprika, and cayenne. Cook for 1 minute until fragrant.
4. Pour in black beans, coconut milk, and vegetable broth. Bring to a gentle simmer.
5. Reduce heat to low. Let curry thicken for 15 minutes, stirring occasionally.
6. Season with salt. Adjust spices if needed for more heat.
7. Garnish with cilantro before serving.

Creamy and packed with flavor, this curry pairs perfectly with fluffy rice or warm naan. The black beans add a hearty texture, making it a fulfilling meal on its own.

Black Bean and Lime Cilantro Rice

Gather around for a dish that’s as vibrant as it is satisfying. Black Bean and Lime Cilantro Rice combines hearty beans with zesty lime and fresh herbs for a flavor-packed side or main.

Ingredients

– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1/4 cup fresh cilantro, finely chopped
– 2 tbsp fresh lime juice
– 1 tbsp extra virgin olive oil
– 1/2 tsp salt
– 1/4 tsp ground cumin

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid.
3. Remove from heat and let stand, covered, for 5 minutes. This allows the rice to steam and become fluffy.
4. Fluff the rice with a fork, then gently stir in the black beans, cilantro, lime juice, olive oil, salt, and cumin until well combined.
5. Cover and let sit for 2 minutes to allow flavors to meld.
6. Serve warm. For an extra touch, garnish with additional cilantro and a lime wedge.
Here’s a dish that’s bursting with freshness and texture. The rice is perfectly fluffy, while the beans add a satisfying bite. Try serving it alongside grilled chicken or as a filling for tacos.

Black Bean and Bacon Soup

Filling and flavorful, this Black Bean and Bacon Soup is a hearty choice for any meal. It combines smoky bacon with creamy black beans for a satisfying dish.

Ingredients

• 6 slices thick-cut smoked bacon, chopped
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, rinsed and drained
• 4 cups chicken stock, low-sodium
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tbsp rich extra virgin olive oil
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped bacon. Cook until crispy, about 5 minutes. Remove bacon with a slotted spoon, set aside.
2. In the same pot, add diced onion. Cook until translucent, about 3 minutes. Tip: Save bacon fat for added flavor.
3. Add minced garlic, cook for 30 seconds until fragrant.
4. Stir in black beans, chicken stock, cumin, and smoked paprika. Bring to a boil.
5. Reduce heat to low. Simmer for 20 minutes, stirring occasionally. Tip: For a thicker soup, mash some beans against the pot.
6. Use an immersion blender to puree half the soup. Leave some beans whole for texture.
7. Stir in lime juice and half the cooked bacon. Season with salt if needed.
8. Serve hot, garnished with remaining bacon and fresh cilantro. Tip: Add a dollop of sour cream for extra creaminess.

Zesty lime and smoky bacon elevate this soup’s flavors. Its creamy texture pairs well with crusty bread for dipping. Try topping with avocado slices for a fresh twist.

Black Bean and Kale Stir Fry

Make this Black Bean and Kale Stir Fry for a quick, nutritious meal that packs a punch of flavor and color.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 bunch fresh kale, stems removed and leaves roughly chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Toss in the chopped kale. Stir-fry for 2-3 minutes until leaves are bright green and slightly wilted.
4. Mix in black beans, black pepper, sea salt, and smoked paprika. Cook for another 2 minutes, stirring occasionally.
5. Drizzle lime juice over the stir fry. Toss to combine and remove from heat immediately.

Fresh lime juice brightens the earthy kale and smoky beans. Serve over quinoa for extra protein or enjoy as is for a light, flavorful dish.

Black Bean and Chocolate Chip Cookies

Fudgy, wholesome, and unexpectedly delicious, these cookies blend the earthy depth of black beans with the sweet allure of chocolate chips. Perfect for sneaking in protein or just satisfying a sweet tooth, they’re a game-changer in the cookie jar.

Ingredients

– 1 can (15 oz) creamy black beans, drained and rinsed
– 1/2 cup creamy almond butter
– 1/3 cup pure maple syrup
– 1 tsp vanilla extract
– 1/2 cup oat flour
– 1/4 cup unsweetened cocoa powder
– 1/2 tsp baking powder
– 1/4 tsp sea salt
– 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a food processor, blend black beans, almond butter, maple syrup, and vanilla until smooth.
3. Add oat flour, cocoa powder, baking powder, and salt. Pulse until combined.
4. Fold in chocolate chips by hand for even distribution.
5. Scoop dough by tablespoons onto the prepared sheet, spacing 2 inches apart.
6. Flatten slightly with the back of a spoon for even baking.
7. Bake for 12-15 minutes, until edges are firm but centers are soft.
8. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Lightly crisp outside with a chewy center, these cookies offer a rich chocolate flavor with a subtle bean undertone. Serve warm with a glass of cold almond milk for a comforting treat.

Conclusion

Brimming with versatility, our roundup of 24 canned black bean recipes offers something for every taste and occasion. From quick weeknight dinners to festive party dishes, these recipes are sure to inspire. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this collection helpful, please share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos