Red beans in a skillet on top of a turquoise work surface.

Image Credit: AlexeyBorodin/iStock/Getty Images Canned beans are high in fiber, vitamins and antioxidants and are also an easy-to-store and convenient staple for any pantry. Frying canned beans is a quick and simple way to heat them through without adding a lot of fat or calories. Cooking canned beans in a whisper of olive oil keeps them from sticking to the pan while adding some heart-healthy omega-3 fatty acids. You can cook canned beans with almost any combination of spices, herbs, vegetables and maybe a little meat for flavoring and come out with a surprisingly pleasing result.

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Step 1

Open the bean cans and pour the beans into a mesh strainer. Canned beans are often packed with a lot of sodium and oil, so draining them helps cut down on their sodium and fat content.

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Step 2

Rinse the beans well in cool water and let them sit in the mesh strainer for three to five minutes to drain.

Step 3

Heat a skillet over medium-high heat for 30 to 45 seconds.

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Step 4

Add just enough olive oil to coat the bottom of the skillet. Let it heat just until you can smell the oil’s scent.

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Step 5

Put the drained and rinsed canned beans into the hot oil.

Step 6

Fry the beans for five to seven minutes, stirring occasionally, until they are heated through. Mash the beans with a fork or potato masher if you’re making refried beans.

Things You'll Need

Mesh strainer Skillet Olive oil Wooden spoon Tip Add chopped onions, garlic, chopped chili peppers and herbs to your fried beans for a spicier result. Warning Never try to cook beans in a can because it could explode.

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  references & resources
  
      University of Illinois Extension: Dry and Canned Beans
    
      Go Ask Alice!; Refried and Other Canned Beans — Healthy or Not?; June 2008
    
      "The New York Times"; Rethinking Canned Beans; Mark Bittman; July 2009
       




  references & resources
  
      University of Illinois Extension: Dry and Canned Beans
    
      Go Ask Alice!; Refried and Other Canned Beans — Healthy or Not?; June 2008
    
      "The New York Times"; Rethinking Canned Beans; Mark Bittman; July 2009
    




Red beans in a skillet on top of a turquoise work surface.

Image Credit: AlexeyBorodin/iStock/Getty Images

Image Credit: AlexeyBorodin/iStock/Getty Images

  • Mesh strainer
  • Skillet
  • Olive oil
  • Wooden spoon

Add chopped onions, garlic, chopped chili peppers and herbs to your fried beans for a spicier result.

Never try to cook beans in a can because it could explode.

      University of Illinois Extension: Dry and Canned Beans
    
      Go Ask Alice!; Refried and Other Canned Beans — Healthy or Not?; June 2008
    
      "The New York Times"; Rethinking Canned Beans; Mark Bittman; July 2009