8 Ways to Turn a Can of Black Beans Into Dinner

I love canned black beans. They are cheap. They are filling, They are savory. I know that dried beans are technically superior (and a little cheaper), but time and labor are precious resources, and there is nothing easier than opening a can (especially if it’s one of those pull-tab cans; I love those).

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I’ve heard some bean pedants claim they can taste various “off flavors” from the canning process. I’ve rarely noticed them, especially after a drain, a rinse, and a healthy dose of seasonings.

Our favorite trick for infusing canned beans with flavor is as humble as the beans themself: we microwave them. Zapping the beans “opens up their pores,” so they can absorb whatever spices and vinegars you choose to toss them with. It’s a move that elevates these from fine to fabulous, though a crispy coating of sharp cheddar doesn’t hurt. (One reader called this recipe a “statement quesadilla,” which is a great term I have since incorporated into my vocabulary.)

Nine other ways to turn a can of black beans into dinner:

Spicy Black Bean and Coconut Soup

In addition to canned beans, this recipe also calls for canned coconut milk, another pantry hero. Nigerian frejon, a smooth puree of beans and coconut milk, inspired this rich, flavorful soup that happens to be vegetarian (even vegan). We blend only a portion of the bean mixture so the soup is lightly thickened, not a heavy puree, with lots of texture from creamy whole beans. If you have coconut oil in the pantry, use it in place of the neutral oil—it will add extra coconut flavor and aroma.

Quinoa and Black Bean Burgers

Fake meat technology has become truly advanced, but we wanted to taste the plants in our plant-based burger. These bean and quinoa burgers are seasoned with the bean-friendly spices you’ll find in chili, and crisp up beautifully in the pan (much better than imitation meat). You need not hide these bean and quinoa burgers under a pile of fixings; they’re good enough to eat on a simple salad.

Cuban-Style Black Beans and Rice

This is a classic Cuban combination of black beans and rice that uses sautéed onion, green bell pepper and garlic as foundational flavors. The beans usually are cooked from dried, but with canned black beans, the dish is a breeze to prepare and can be thrown together at a moment’s notice. Some versions are made with pork—and indeed, smoky, salty bacon is a delicious addition. If you wish to include bacon, don’t let us stop you.

Black Bean Salad with Scallions and Charred Tomatoes

This simple salad is great scooped up with chips or served with your grilled protein of choice. Here we move beyond the spice rack and flavor the microwaved beans with juicy tomatoes. Charring grape or cherry tomatoes in a hot skillet gives them a subtle smokiness and intensifies their sweetness and flavor. A sprinkling of queso fresco is a must.

Black Bean–Bell Pepper Salad with Coconut and Lime

This simple Caribbean-inspired black bean salad has a spicy-sweet brightness to match its festive appearance. Once again, heating the beans in the microwave so they’re piping hot when dressed helps them absorb seasonings as they cool so each forkful is flavorful. If you happen to have fresh mango or pineapple on hand, dice some and toss it into the salad just before serving. This is a perfect side to grilled seafood, pork or chicken.

Mely Martinez’ Black Bean Tostadas

“I LOVE this recipe! It’s so simple and tastes amazing,” a reader writes. Lightly adapted from a recipe by cookbook author Mely Martinez, these tostadas are a delicious contrast between crunchy and creamy, with salty notes from the queso fresco, coolness from the lettuce and creaminess from the Mexican crema (or sour cream).

Black Bean Stew with Chorizo and Roasted Tomatoes

If you love a good bean chili but don’t have hours to simmer, this super-quick weeknight bean stew is for you. Tangy and spicy Mexican chorizo and smoky fire-roasted tomatoes build big flavor fast, and it doesn’t fall back on bitter green bell peppers. We opt for fresh and sweet-tasting Poblano chilies instead.

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Claire Lower

Claire Lower is the Digital Editor for Christopher Kimball’s Milk Street, with over a decade of experience as a food writer and recipe developer. Claire began writing about food (and drinks) during the blogging boom in the late 2000s, eventually leaving her job as a lab technician to pursue writing full-time. After freelancing for publications such as Serious Eats, Yahoo Food, xoJane and Cherry Bombe Magazine, she eventually landed at Lifehacker, where she served as the Senior Food Editor for nearly eight years. Claire lives in Portland, Oregon with a very friendly dog and very mean cat. When not in the kitchen (or at her laptop), you can find her deadlifting at the gym, fly fishing or trying to master figure drawing at her local art studio.