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Easy Mexican Black Beans

Mexican black beans are my favorite way to serve canned black beans. They're simmered with sauteed bacon, onions, and jalapenos and then herbs and spices. Done in under 15 minutes!
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 134kcal
Author Lauren
Cost $2.23 / 56¢ PER SERVING


  • 1 jalapeño, seeded, stemmed and diced
  • cup red onion, diced (about ¼ of a large onion)
  • 2 slices bacon, cut into 1-inch pieces*
  • 1 (15 oz.) can black beans, NOT drained
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon cumin
  • salt to taste
  • 2 tablespoons cilantro (optional topping)


  • COOK THE BACON AND VEGGIES: Add the jalapeno, onion, and bacon to a small saucepan. Heat the pan over medium-low heat. Allow to cook about 7 minutes or until the veggies become tender and most of the fat has been rendered from the bacon.
  • SIMMER THE BEANS: Add the beans, cumin, and a sprinkle of salt. Bring the beans to a boil and then reduce the heat to a slow simmer for 5 minutes or until the liquid reduces a little (I like mine a little thicker, so I reduce to about ⅔ the original liquid amount). Be sure not to cook longer than 8 minutes or the beans will begin to overcook and get mushy.
  • SEASON AND SERVE: Add additional salt to taste. Sprinkle with fresh cilantro and lime juice. Serve warm.


  • STORAGE: Store in an airtight container in the fridge for up to 5 days
  • MAKE THEM VEGAN: Use 1 tablespoon of coconut oil or olive oil in place of the bacon.
  • MAKE THEM SPICY: Add  ⅛- ¼ teaspoon of cayenne when you add the cumin OR add an additional jalapeno when you add the beans.


Calories: 134kcal | Carbohydrates: 21g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 406mg | Potassium: 378mg | Fiber: 7g | Sugar: 3g | Vitamin C: 3mg | Calcium: 14mg | Iron: 14mg