35 Canned Black Bean Recipes for Any Meal | Simply Quinoa (2024)

FAQs

How to eat black beans from a can? ›

Add can of black beans (do not drain), stir and bring to a simmer. If you'd like the beans to be a bit more soupy, add in some water or broth until the consistency is to your liking. Remove from heat and stir in lime juice and salt. Garnish with chopped cilantro and serve.

The nutrition profile of black beans is impressive. Black beans are naturally gluten-free and vegan, and high in both protein and fiber. They are loaded with vitamins, minerals and antioxidants, and have been linked to reductions in disease risk, according to a 2022 review in Nutrients.

Black beans can be high in carbohydrates, so they may not be ideal for people following a low-carb diet. They also contain some difficult-to-digest compounds that can cause gas and intestinal discomfort if you eat too many.

Black Bean Yield and Conversions

The ratio of dried to cooked black beans is about 1:3, meaning 1 cup of dried beans will yield 3 cups cooked. Here are some common conversions to refer to: ½ cup dried black beans = 1 ½ cups cooked beans. 1 (15 ounce) can black beans = 1 ½ cups cooked beans, drained.

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

The reason that beans are safe to eat straight from the can is pretty simple: They're already cooked. Per Epicurious, beans are blanched before being canned with water, salt, and other additives, and then sealed and cooked under steam pressure at a high temperature before landing at your local grocery store.

"Black beans are a source of plant-based protein and fiber meaning they can help you get full faster and stay full longer," says Amy Goodson, MS, RD, CSSD, LD, author of The Sports Nutrition Playbook. "Both nutrients help increase satiety at a meal. You can add black beans to salads, bowls, tacos, and even omelets."

Overview. Black beans are a low-calorie, nutrient-dense food that are an essential addition to any arthritis diet. Packed with disease-fighting antioxidants, they have anti-inflammatory properties, and are also a great source of fiber, iron and protein.

Quinoa is high in fiber, plus several vitamins and minerals that are low in many people's diets. Regularly eating quinoa can help you meet your needs for magnesium, potassium, iron, fiber, and folate, a vitamin that's especially important during pregnancy due to its role in fetal growth and development ( 14 ).

Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber.

Can I eat black beans every day? ›

Yes! "Eating beans, including canned beans, every day is one of the best things you can do to help increase nutrients [that you may fall short on] and substantially improve the quality of your diet," says Papanikolaou.

However, similar to black sesame, black bean oil works wonders for our skin. Naturally rich in antioxidants, black bean oil also helps brighten up and freshen the complexion and aids in the production of red blood cells. Quick tidbit: black beans are dubbed the beauty bean in some Asian countries.

According to The Bean Institute, you can reduce up to 41 percent of the sodium in canned beans by rinsing them. "It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states.

Technically, canned black beans are already cooked, and you can use them right out of the can. Cooking canned black beans will make them taste even better. Here's how to cook beans from a can: Heat a small-sized saucepan on the stovetop over medium-high heat.

Tender beans are ideal, but if they lack firmness and don't keep their shape, they have probably simmered for too long. Overcooked beans will also start to lose their flavor, leaving a flat taste. If you overcook your beans, don't fear — you don't necessarily have to throw them out.

For soups, stews and anything else liquidy, feel free to use the whole can — just keep in mind that you'll be adding more liquid than if the recipe calls for drained and rinsed beans.

Roast those Beans!

Another fabulous way to crisp up some canned beans (in addition to pan-frying them) is to bake them! As with pan frying them, thoroughly pat dry the beans to remove any liquid. Toss drained/rinsed/dried beans with a bit of olive oil (or avocado oil) and your favorite seasonings.

Canned beans are already cooked. They cost a little more than dried beans, but are still a great buy because they are fast and convenient. Just remember to rinse them first to wash away some of the sodium (salt) or buy canned beans with no added salt.

In terms of convenience, canned beans can't be beat; they're ready for use immediately, directly off the shelf. This means no soaking, no boiling, and best of all, no waiting. Sometimes I want to make hummus now and not in 12-14 hours.