This black bean skillet turns canned beans into a hearty, savory meal with tomatoes, corn, cumin, and a squeeze of lime. Serve it in bowls, tuck it into tacos, or spoon it over rice; the flexible, weeknight-friendly recipe also makes good use of pantry staples.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 red bell pepper, diced, about 1 cup (150 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) smoked paprika
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 2 cans black beans, 15 ounces (425 g) each, drained and rinsed
- 1 can diced tomatoes, 14.5 ounces (411 g), with juices
- 1 cup (150 g) corn kernels, thawed if frozen
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- ½ cup (120 ml) water or low-sodium vegetable broth
- 1 lime, cut in half
- ¼ cup (10 g) chopped fresh cilantro, optional
Instructions
- Prepare the vegetables. Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans in a colander. Rinsing removes excess canning liquid and lets you better control the skillet’s salt and consistency.
- Warm the olive oil in a large skillet or sauté pan over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, stirring occasionally, until softened. If the vegetables begin to brown before softening, reduce the heat slightly.
- Stir in the garlic, cumin, smoked paprika, and red pepper flakes, if using. Cook for 30 seconds, just until fragrant. Avoid letting the garlic darken, which can make it taste bitter.
- Add the black beans, diced tomatoes and their juices, corn, salt, pepper, and water or broth. Stir well and bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 10 to 12 minutes, stirring once or twice, until the tomato liquid has reduced slightly and the flavors come together.
- For a thicker, creamier texture, mash about ½ cup (85 g) of the beans against the side of the pan with the back of a spoon, then stir them back in. Simmer for another minute if needed. Taste and add more salt, pepper, or red pepper flakes as desired.
- Turn off the heat. Squeeze in the juice of half a lime, stir, and taste again. Add more lime juice if you want a brighter, tangier finish. Scatter cilantro over the top, if using, and serve warm.
Tips
- Rinse canned beans: This removes their packing liquid and helps keep the finished dish from tasting overly starchy or salty. If using no-salt-added beans, taste before adding the full amount of salt.
- Adjust the texture: Simmer uncovered to reduce excess liquid, or mash some beans to thicken the skillet. If it gets too thick, stir in water or broth a tablespoon at a time.
- Use what you have: Frozen corn can go straight into the pan, though thawing it first helps the skillet heat evenly. If you do not have smoked paprika, use regular paprika; the flavor will be less smoky.
- Keep the heat gentle: Once the beans and tomatoes are added, a steady simmer is enough. A hard boil can break up the beans and evaporate the liquid too quickly.
Serving Suggestions
Serve the skillet on its own in shallow bowls with warm tortillas, tortilla chips, or crusty bread for scooping. For a more filling plate, spoon it over cooked rice, quinoa, or baked sweet potatoes. Add toppings at the table so everyone can customize a serving: diced avocado, sliced scallions, shredded cheese, plain yogurt or sour cream, pickled jalapeños, and extra lime wedges all work well.
It also makes an easy taco or burrito filling. Spoon the beans into warmed corn or flour tortillas and add shredded lettuce or cabbage for crunch. For a quick grain bowl, pair a scoop with rice, chopped greens, and a fresh salsa. If serving it as a side, it goes especially well with roasted vegetables or grilled corn.
Variations
Make it spicy: Add a minced jalapeño with the onion and bell pepper, or increase the red pepper flakes. For milder servings, leave out the flakes and offer hot sauce separately.
Add greens: Stir in 2 cups (60 g) baby spinach during the final 1 to 2 minutes of cooking, just until wilted. Chopped kale can also be used; add it earlier and simmer until tender, adding a splash of broth if the pan gets dry.
Turn it into a one-pan meal: Stir in 1 cup (150 g) diced zucchini with the pepper, or add 1 cup (140 g) cooked rice near the end to make a thicker skillet. Cooked rice should be hot throughout; if adding cold leftovers, reheat the finished mixture to 165°F (74°C).
Change the beans: Pinto beans or kidney beans can replace the black beans in equal amounts. The flavor and appearance will change, but the cooking method stays the same.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Reheat a portion in a skillet over medium-low heat, stirring often and adding a splash of water if needed, until steaming hot throughout. For food safety, reheat leftovers to 165°F (74°C); check the center with a food thermometer. You can also microwave a covered portion, stirring halfway through and checking the temperature in several spots.
To freeze, cool the beans promptly and pack them in freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Avoid leaving the cooked skillet at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this with dried black beans?
Yes. Cook dried black beans separately until tender, then use about 3 cups (510 g) cooked beans in place of the two cans. The recipe’s 20-minute cook time begins after the beans are already cooked; dried beans need their own soaking and cooking time.
Do I have to drain and rinse canned black beans?
It is recommended for this recipe because it gives you better control over salt and liquid. If you prefer not to rinse, drain the beans and reduce the added salt until you have tasted the finished skillet.
Can I make the skillet ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container. Reheat it gently on the stove with a splash of water or broth. Add fresh lime juice and cilantro after reheating for a brighter flavor.
How can I make it less watery?
Simmer uncovered for a few extra minutes so liquid evaporates, and mash a portion of the beans to release their starch. Keep the heat moderate and stir regularly to prevent the bottom from sticking.
Is this recipe vegetarian?
Yes, when made with water or vegetable broth. Check the broth label if you use it, since some prepared broths contain animal-derived ingredients. The skillet is also naturally free of meat and eggs.
What can I do with leftovers besides reheating a bowl?
Use them as a filling for tacos, quesadillas, or burritos; spoon them over a baked potato; or serve them with eggs cooked separately. Add a little water while reheating if the beans have thickened in the refrigerator.
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