This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Black Beans | Rachael Ray

Rach adds a handful of ingredients to canned black beans for this easy Tex-Mex side dish. 

For a version that uses canned chiles instead of fresh, check out Homemade Black Refried Beans

Rach likes to serve this with her Old Bay Shrimp Quesadillas or Pork Carnitas.


  • 1 tablespoon olive oil
  • 2 large cloves garlic, chopped
  • 1 teaspoon ground cumin (about ⅓ palmful)  
  • 1 teaspoon pimenton/smoked paprika 
  • 1 teaspoon dried oregano (about ⅓ palmful) 
  • Salt
  • Two 14-ounce cans black beans
  • 1 red or green chile pepper, finely chopped (seeded for less heat) 
  • ½ onion, chopped


Serves: 4


Heat oil in medium skillet over medium heat with EVOO, add onion, jalapeño, garlic, spices, oregano, and salt, soften a few minutes while stirring frequently, then add ½ to ⅔ cup water and let it absorb, add the beans and heat through. Keep warm over lowest heat.