My Mom’s Clever Trick for Making Canned Beans Taste Amazing (She’s Been Doing It for 15 Years!)

As an Indian-vegetarian living in the U.S., I’m often asked about protein. Am I getting enough? From what sources? What about those plant-based meats? I’ll bring up my love for cheese in all its forms — and just how rich cheese, particularly a soft one like cottage cheese, is in the macronutrient.

More often than not, though, it’s also an opportunity for me to talk about one of my absolute favorite foods: legumes (more specifically, beans).

I’m partial to lentils, a beloved legume that’s prevalent in South Indian cuisine. Paired with rice, they make a complete meal; when simmered with an array of spices and a tadka, or stir-fry, of flavors, they’re hearty and comforting. Here in the U.S., beans are far easier to find in fresh, dried, and canned forms. 

We keep all kinds of canned varieties on hand (pinto, cannellini, kidney, you name it), but the one we always have in our pantry, especially come soup season, is Bush’s Black Beans.

You can spot Bush’s bright-blue cans from a mile away, and there’s just something inviting about seeing them on the shelf. The beans are also always plump and supple — I’ve never found a limp one in the bunch. The best part, though, is the flavor of the liquid that the black beans are preserved in. It’s slightly salty, and it’s filled with the starch from the beans that have been steeped in water and salt. For those watching their salt intake, there’s also a low-sodium version. 

My family members are creatures of habit; once we’ve found something we like, we stick to it, and Bush’s black beans are no different. Sure, there are dozens of delicious ways to turn black beans into dinner. But for the past 15 years, we’ve been using them one way and one way only: for a quick and easy black bean soup. (If you’re vegetarian like us, don’t hesitate to omit the bacon and replace the chicken broth with a vegetarian version — the spices and salinity of the beans will do all the heavy lifting anyway.)

Of course, you can make black bean soup with dried beans — a lot of recipes even encourage it. But that involves soaking the beans overnight, and that’s a step we rarely have the time or foresight to complete. Canned beans are a helpful shortcut, especially if you follow my mom’s simple tip: Puree them first.

She drains the can and rinses the beans, then purees half to form the base of the soup. The pureed beans are velvety and add so much rich flavor — without having to invite ham hocks to the party (although we won’t hold it against you if you do). 

There’s no harm in experimenting with other ingredients and toppings, either. I love jazzing the soup up with a bit of taco seasoning (I buy the one at Trader Joe’s). As a kid I used to top my bowl with Kraft shredded mozzarella. Nowadays I add a few slices of avocado, a dollop of sour cream, and, on occasion, a bit of sharp cheddar. It’s the perfect cold-weather comfort meal you didn’t know your weeknights were missing. 

Buy: Bush’s Black Beans, $1.69 for 15 ounces at Kroger 

What canned items are you relying on this fall? Tell us about it in the comments below.