quick and tasty weeknight beans
Prep time
Cook time
Total time
This is a simple, quick, (under 20 minutes) and tasty way to make a can of black beans taste like beans from your favorite Mexican restaurant without all the hours of soaking and cooking.
Recipe type: side dish
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced or finely chopped
  • 1 15-ounce can of black or pinto beans - try and get BPA free cans if you can. I love Eden Organic Black beans, as they have BPA free cans
  • 4-6 sprigs of cilantro
  • hefty pinch or two of coarse sea salt - I love this celtic sea salt from Selina Naturally, as it's unrefined and contains tons of minerals that our bodies need!
  1. Heat olive oil in a small heavy bottomed pan set over medium heat.
  2. Add the garlic and cook, stirring until just fragrant, about 1-2 minutes. You don't want to brown or burn the garlic, so keep an eye on it.
  3. Add the entire can of black beans, (including the liquid) cilantro sprigs and a hefty pinch of coarse sea salt.
  4. Turn up the heat to high and bring the beans to a boil.
  5. Once the beans have come to a boil (this will happen pretty quickly) turn down the heat to low/simmer and simmer the beans until they have lost their tin can flavor and thicken up in consistency, about 15-20 minutes.
  6. Taste the beans, and add some salt to taste. I always add a bit more salt, but I use unrefined coarse sea salt, so it's not your typical super salty salt!
  7. Salt is a natural flavor enhancer, so don't be afraid of using it, plus unrefined salt contains tons of minerals that our bodies need, so it's a good and natural thing!
  8. Remove the cilantro sprigs before serving.
  9. To add some color, top the beans off with some freshly chopped cilantro leaves.
  10. Serve the beans warm.
feel free to double, triple or quadruple the recipe if you're feeding a crowd, but keep the olive oil quantities the same though.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/12/quick-and-tasty-weeknight-beans/