For vegans, dried beans are a must-have pantry item because they are cheap, full of plant-based protein, and last a very long time. Find out how to make black beans from scratch and how to prepare them for all of your favorite black bean recipes.
Canned beans are an incredibly convenient plant-based protein source in any vegan diet. Just open the can of beans, and theyre ready to go!.
We don’t want to put down canned beans, but we do want to bring your attention to dried beans, which are often overlooked.
We think that dried black beans that are cooked “fresh” taste better than canned beans, whose liquid stays in the can for months at a time.
It’s also not hard to make fresh black beans from dried ones. Just soak them for a short time and then use one of the methods below to make a new batch for all your favorite black bean recipes.
Goya black beans are a kitchen staple for many home cooks. Their convenience makes them perfect for whipping up quick meals and adding protein to various dishes. But an important question comes up when using canned beans: do Goya black beans need any additional cooking or are they ready to eat straight from the can?
The answer is that Goya black beans are fully cooked during the canning process. However, for best flavor and texture, it is still recommended to heat them up before eating or adding to recipes. Let’s take a closer look at why cooking improves canned beans and the best ways to do it
Why Cooking Improves Canned Beans
Canned Goya black beans are pre-cooked, so technically they can be eaten straight from the can without any preparation. However, lightly cooking them yields better taste and texture for several reasons:
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Removes excess sodium and undesirables A quick simmer helps reduce some of the added sodium from the canning liquid, It also eliminates tinny or metallic flavors that can occur
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Improves flavor: Heating allows the beans to absorb seasonings better. Onions, garlic, spices and herbs permeate the beans with more intense flavor.
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Enhances texture A brief cooking makes the beans heated through for a creamy, tender texture It also redistributes the canning liquid evenly throughout the beans.
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Allows moisture release: Simmering lets any excess moisture in the beans evaporate, preventing a watery or mushy consistency in finished dishes.
For the best quality canned beans, a quick cooking session is recommended before eating or adding them to recipes.
Tips for Cooking Goya Black Beans
Cooking Goya black beans is simple. Follow these tips for perfect beans every time:
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Drain and rinse the beans. Pour them into a colander and rinse well to remove excess sodium and starch from the canning liquid.
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Sauté aromatics. Cook onion, garlic, and spices like cumin or chili powder to blooming in olive oil. This adds lots of flavor.
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Simmer the beans. Add the drained beans and simmer for 5-10 minutes until heated through and absorb seasoning. Add broth or water if the beans look dry.
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Mash some beans. Mashing a few beans will help thicken the cooking liquid to a creamy consistency.
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Adjust seasonings. Taste and add more spice, herbs or salt as desired. Finish with a squirt of lime juice for brightness.
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Use in recipes. The cooked beans are now ready to use in tacos, burritos, salads, soups and more!
With this easy process, you can elevate canned Goya black beans from mundane to magnificent in under 15 minutes.
Convenient Uses for Cooked Goya Black Beans
Once cooked, Goya black beans become an incredibly versatile ingredient. Here are some quick and easy ways to put them to use:
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Quesadillas or tacos: Mash some of the cooked beans and use as a filling along with cheese, veggies, salsa and other favorite toppings.
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Burrito or taco salad: Spoon the warm beans over shredded lettuce or rice. Top with chopped tomatoes, cheese, olives, avocado and dressing.
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Nachos: Pile cooked beans over tortilla chips and finish with cheese, jalapenos, guacamole and sour cream for an easy appetizer.
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** bowls:** Layer the beans over grains like rice or quinoa. Round it out with sauteed veggies, avocado and yogurt sauce.
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Chili or soup: Add cooked beans to chili, vegetarian minestrone, tortilla soup or white bean soups.
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Salads: Toss them into grain bowls, lettuce salads, or salsa-based bean salads.
The options are endless for how to enjoy Goya’s convenient and protein-packed canned black beans!
Helpful Answers to Common Questions
When cooking with canned beans, there are often some lingering questions. Here are helpful answers to some frequently asked questions about Goya black beans:
Do I need to rinse canned black beans before cooking?
Yes, it’s recommended to drain and rinse them to remove excess sodium, starch or tin flavors from the canning liquid.
How long should I cook canned black beans?
Usually 5-15 minutes is sufficient to heat them through and allow them to absorb seasons. Avoid overcooking or they may become mushy.
Can I cook canned beans in the microwave?
Yes, place them in a microwave-safe dish and heat in 30 second bursts, stirring between, until hot. Add a bit of water if they become dry.
Is the liquid in canned beans useful?
The canning liquid, or aquafaba, can be used like egg whites to make vegan mayo, cocktails, or even meringues.
What are some flavorful seasoning ideas for canned beans?
Onion, garlic, cumin, oregano, chili powder, lime juice, bell peppers, smoked paprika, cajun seasoning, salsa and hot sauce all add great flavor.
How long do cooked beans last in the fridge?
Store cooked Goya black beans in an airtight container in the fridge for 3-4 days. Freeze for longer storage.
With a few simple tips, you can easily turn canned Goya black beans into a flavorful ingredient ready to complement your favorite Mexican and Latin-inspired dishes.
Satisfying Ways to Use Cooked Black Beans
Once you’ve mastered cooking Goya canned black beans, it’s time to put them to delicious use in recipes. From hearty main dishes to flavorful sides, beans are endlessly versatile. Consider these satisfying ideas:
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Make black bean burritos or enchiladas for a flavorful main dish. Warm corn or flour tortillas and stuff them with seasoned black beans, cheese, rice and sautéed veggies.
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Enjoy a Mexican-inspired salad by combining cooked black beans with mixed greens, corn, avocado, cotija cheese and a chipotle-lime dressing.
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Meal prep burrito bowls for easy lunches on-the-go. Fill containers with cooked black beans, cilantro-lime rice, roasted veggies and salsa.
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Puree cooked black beans with broth for a creamy black bean soup. Garnish with shredded cheese, cilantro and tortilla chips.
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For a simple side, sauté black beans with onions, peppers and spices. Season with lime juice and cilantro.
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Make vegetarian chili by simmering black beans with fire-roasted tomatoes, peppers, onions and Southwest spices.
The next time you open a can of Goya black beans, let the endless possibilities inspire you to create nourishing and crave-worthy dishes from this versatile staple.
Conclusion
Thanks to the canning process, Goya’s black beans come pre-cooked and ready to use straight from the can. However, taking a few minutes to simmer them unlocks even better flavor and texture. Draining and rinsing removes excess sodium before a quick stovetop simmer with aromatics allows them to absorb herbs and spices. Once cooked, the beans become an easy addition to tacos, burritos, bowls, soups, salads and more. With a versatile staple like Goya canned black beans in your pantry, nourishing homemade meals are just minutes away.
How to Cook Dried Beans From Scratch: Quick + Easy Black Beans Recipe
This recipe yields approximately 2 ½ c. of cooked black beans in broth. You can easily double the recipe if youd like to make a bigger batch.
Were sharing a few preparation methods so you can choose the most convenient for yourself.
Try making your beans in the slow cooker, stovetop, or oven. Of course, you don’t need any fancy kitchen tools to make a great batch of black beans. You can also use an Instant Pot.
- 1 c. dried black beans, rinsed and sorted
- 4 c. filtered water
- 3/4 tsp fine sea salt
- 1 clove of garlic, peeled and smashed
- 1 dried bay leaf
- Put the dried black beans in a big bowl and add about 4 inches of clean water to cover them. Soak the beans overnight, then drain and rinse them.
- Soak your black beans, and then use one of the ways below to cook them.
That’s okay, you don’t have to soak black beans overnight. You can use this quick soak method instead.
- Rinse the dried beans under cool water and put them in a sauce pot. Add 2 inches of filtered water on top of them.
- On high heat, bring the water and black beans to a boil. Then, leave the lid off and cook for 5 minutes.
- Take the pot of beans off the heat, cover it, and let the beans soak for one hour.
- Drain, rinse, and use a cooking method below.
*No matter which way you cook your black beans, you should check on them often to make sure they still have enough water. If the waters surface falls below the beans, they wont cook evenly. Add some more water as needed to keep the beans fully hydrated. This shouldn’t be a problem if you use a Dutch oven or slow cooker, but it’s always a good idea to make sure.
If you like a saltier taste, feel free to add 1 teaspoon of sea salt. I don’t use a lot of salt in my recipes. The recipe can also be made with the amount of salt given, and then you can add more to your liking.
- Different crockpots and different ages of black beans may make these times different. Check the manufacturers manual for more guidance on cooking times.
- Black beans that have been dried, water that has been filtered, garlic, and sea salt put in the slow cooker. Put the lid on the pot and pick one of the following ways to cook:
- Cook on high for two to three hours for soaked beans;
- Cook on low for 4 to 5 hours for soaked beans;
- For beans that haven’t been soaked, cook on high for 3 to 4 hours;
- Cook beans that haven’t been soaked on low for 6 to 8 hours.
- Put the bay leaf, sea salt, filtered water, and dried beans in a cast-iron Dutch oven and heat it over high heat. Start by boiling the Dutch oven. Then lower the heat to a low level. Place the lid on the Dutch oven and simmer, covered.
- Soak the beans first, then cook them in a Dutch oven for 45 to 60 minutes.
- Soak beans ahead of time and cook them in a Dutch oven for 50 to 65 minutes.
- Warm up the oven to 325°F. In a Dutch oven made of ceramic, put the dried beans, filtered water, sea salt, and bay leaf. Put the Dutch oven in the oven and cover it with a lid.
- For soaked beans, bake the Dutch oven with the lid on for 75 to 90 minutes.
- Cover the Dutch oven and bake for 85 to 95 minutes for beans that haven’t been soaked.
Do you have to soak beans?
Soaking is a helpful step, but by no means necessary.
Soaking the beans before cooking them might help if your stomach has trouble breaking down beans.
Otherwise, you might consider skipping the step altogether and heading straight to the cooking process.