This is a quick and easy weeknight black bean recipe that will taste just like you spent a day cooking them, but ready under 30 minutes.
In our house, rice and beans are a way of life. I know no other way. It is home for me. Now as a parent, I’m so happy to introduce it to my kids. It’s a great way to pass on a small Cuban tradition, and they are stuffed with onion, garlic and peppers which are all great veggies to sneak in under their noses.
We obviously do not always (or ever) have the time or the patience to do beans from scratch. Which means cans are a must, especially if we are talking about weekly survival. So over the years, I have come up with a pretty quick and easy weeknight black bean recipe that is perfect for a weekday meal and delicious enough that everyone will love.
In fact, this black bean recipe is so easy I made it in the middle of South Dakota, in my Instant Pot while we were staying in an RV and everyone went crazy for them.
*each can serves 2 hungry adults to 4 normal people who do normal portions. This recipe is for 1 can, if you are doing 2 cans safe to just double the amounts. I do 2 cans in our house if all 5 of us are eating.
- 1 can of black beans (I prefer Kirby but most all canned black beans will do)
- 1 bay leaf
- 2 bell peppers (I like to use one red, and one poblano but yellow or orange work), finely chopped
- 1 small/medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon of cumin
- ¼ teaspoon of dried oregano
- 1 teaspoon or so of garlic powder
- 1 teaspoon or so of onion powder
- Salt and pepper to taste
- 1/2 cup extra Virgin olive oil
Put the Instapot on “Saute” pour half the olive oil in the pan. Once it starts to get hot, throw in the onions and start to move them around. After a few minutes, the onions should start to be getting translucent, and add the peppers. Once they are getting soft, add in the garlic and all your seasonings. The salt, black pepper, cumin, oregano, garlic and onion powder and bay leaf.
Add in your can of black beans. Stir everything around for a minute or two and give it a taste. Turn off the Instant Pot, hit “cancel” Adjust the salt and pepper, but remember not to add too much salt at this point.
Once you’re satisfied, close the lid, and select the “Beans/Chili” option.
In about 30 minutes, open the lid. Stir and taste. Adjust the salt, and throw in the other half of the olive oil. Mix around and let it all settle on warm. Then serve when you’re ready.
In a medium saucepan, or whatever pan you like to use, put the heat on medium high. Add in half the olive oil.
Once it starts to get hot, throw in the onions and start to move them around. After a few minutes, the onions should start to be getting translucent, and add the peppers. Once they are getting soft, add in the garlic and all your seasonings. The salt, black pepper, cumin, oregano, garlic and onion powder and bay leaf.
Add in your can of black beans. Stir everything around for a minute or two and give it a taste.
Bring the beans to a boil. Stir it ever so often making sure nothing sticks. Do this for about 5-8 minutes so the beans soften. Then turn down the heat to medium low and let it simmer for about 15-20 minutes. Adjust the salt and pepper, but remember not to add too much salt at this point.
Once it is done simmering, add in the extra olive oil. Stir. They are ready to serve when you are.
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