This is a super quick way to transform a can of beans into lunch or dinner. In 15 minutes you’ll have a saucepan of stewy, flavorful beans ready for tacos, a taco plate or a Mexican-style salad. I love the flavor and texture of these beans, and though I usually use pinto beans for this recipe, it also works well with black beans, great northern, navy beans, etc. Any bean that you could envision in a taco would work for this. The longer you simmer, the thicker the beans will be. They will thicken a bit when they cool as well.
While the beans are simmering, I quickly shred some cabbage, chop a bit of cilantro, shred some cheese, chop an avocado and pull out some tortillas, hot sauce and cultured radishes. These ingredients, along with the beans, will make everyone in my family happy. My kids invariably eat bean-cheese-avocado tacos (pictured below), and Mark and I make plates with beans, cheese, cabbage sprinkled with sea salt and drizzled with olive oil, cilantro, avocado, radishes and hot sauce. I am never disappointed by this meal.
I hope you find this simple recipe useful, and would love to hear of any other ways you eat these beans.
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Quick Taco Beans
Notes: You do not drain the beans for this preparation. Just open the can and pour ‘em in. Also, I’m starting with a can of UNSALTED beans. If your beans are salted, I would add only the cumin and garlic granules at the beginning, then simmer, then salt to taste as needed at the end.
Good glug of olive oil
14.5 oz can pinto beans (or black, great northern, etc) - DON’T DRAIN!
1/2 teaspoon sea salt (see note)
1/2 teaspoon ground cumin
1/4 teaspoon garlic granules
Put a small / medium saucepan over medium heat and pour in a good glug of olive oil. Add the beans (liquid and all) as well as the sea salt, cumin and garlic granules. Heat the beans until they are gently bubbling and simmer for 10-15 minutes stirring occasionally (you may want to turn the heat down to medium-low depending on your stove), until the beans release some of their starch and the liquid thickens and becomes creamy.
Use for tacos, Mexican-inspired salads or with whatever else you have in your fridge :)
