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From Pantry to Plate: Black Beans with Tomatoes and Onions

By Cybele Tamulonis, Contributing Writer

October 1, 2025

beans Large — Black beans simmered with tomatoes, onions and spices make a hearty, versatile dish that’s easy to prepare. Photo by Cybele Tamulonis.

Sometimes the simplest pantry staples make the most satisfying meals. Black beans, tomatoes and onions come together in one pan for a hearty and healthy choice. Black beans are known for their protein and fiber, which help keep you feeling full and support healthy digestion.

Ingredients

2 15-ounce cans black beans, drained and rinsed
1 14.5-ounce can diced tomatoes (fire-roasted if you like smoky flavor, or fresh if available)
1 medium onion, diced
2 cloves garlic, minced (optional)
2 tablespoons olive oil (or any neutral oil)
1 teaspoon cumin
1 teaspoon smoked paprika (or regular)
1/2 teaspoon chili powder (adjust to taste)
1/2 teaspoon oregano
Salt and pepper, to taste
1/2 cup water or broth, as needed
Fresh cilantro or parsley, for garnish (optional)

Instructions

Sauté aromatics: In a large skillet or saucepan, heat oil over medium heat. Add onion and cook for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
Bloom spices: Add cumin, paprika, chili powder and oregano. Stir until fragrant, about 30 seconds.
Add beans and tomatoes: Stir in black beans and canned tomatoes (with juice). Add 1/2 cup water or broth if you prefer saucier beans.
Simmer: Bring to a gentle simmer. Reduce heat and cook uncovered for 10 to 15 minutes, stirring occasionally, until flavors meld. Mash a few beans against the side of the pan for creaminess if desired.
Season and serve: Taste and adjust salt and pepper. Garnish with fresh cilantro or parsley.

Pairs Well With:

Serve over rice, quinoa or farro, or tuck into warm corn or flour tortillas.

Noshing Notes:

Cooking dried black beans from scratch gives them a deeper flavor and creamier texture. Season the cooking water with bay leaves, onion or even a splash of orange juice for sweetness.

Waste Not, Want Not:

Save the bean liquid (aquafaba) from the can for baking or as an egg replacer. Leftovers keep 4 to 5 days in the refrigerator or freeze well for quick meals. Toss in bell peppers, zucchini or carrots from the fridge to bulk it out.

Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.