Easy Summer Recipe: Tacos with Home Canned Black Beans

Make this easy black bean tacos recipe and serve with your favorite toppings for an easy weeknight dinner. Using simple ingredients, you can whip up this easy recipe in no time for a healthy meal everyone will enjoy, while using up pantry staples in the process!

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When summer falls on our little farmstead, I find myself resorting to simple meals that 1) use some of our home grown food, 2) use our home canned food and 3) don’t require the use of my oven. 

Don’t get me wrong. I love baking! But during the hotter months of the year, I save oven time for days that are cooler. And the rest of the time? We do quick stove top meals that I can quickly prepare inside or out on our 3 burner propane canning stove. 

These simple tacos are easy prepare if you have home canned black beans (or any other kind of prepared shell bean) on hand.

And then? You can dress your black bean taco filling with your favorite ingredients from the fridge or garden. 

Tools You’ll Need

• large kitchen knife
• cutting board
• cast iron skillet (with lid)

Ingredients You’ll Need

• quart jar (1 litre) home canned black beans
• bacon 
• fresh mushrooms
• fresh onion greens
• fresh oregano
• butter
• toppings of choice
• 6-8 tortillas of whatever type your prefer (corn tortillas, flour tortillas or hard taco shells will do)

Money saving tip: to lower the price of this meal, I buy bacon ends from a local meat shop. Bacon ends are exactly what they sound like: the uneven leftovers after the butcher has made perfect slices of bacon. Not only are these ends tasty, but you have nothing to lose in this recipe because meat has to be chopped into small pieces anyway. 

How To: Tacos with Home Canned Black Beans

To make black bean taco filling, start by cooking up the bacon. Put your cast iron skillet on the stove top and warm under medium heat.

If you’re lucky enough to find bacon ends, go ahead and thinly slice the chunks to the width of “normal” bacon. Put in (or pre-sliced bacon) into your cast iron skillet.

Cook your bacon 5-8 minutes, stirring often until the fat becomes crispy and meat is dark. Cool. And chop into fine pieces.

Wash your mushrooms. On a wooden cutting board, slice into 1/2 by 1/2 inch chunks. Cook in 2 tablespoons of butter until soft.

Harvest fresh onion greens from your garden, along with 8-10 sprigs of fresh oregano. Chop the onion greens into 1/4 inch rings and finely mince the tops of your oregano, until you have 3 tablespoons.

Dump a 1 quart jar of home canned black beans into a colander that has been placed over your kitchen sink.

Let the juices drain away, then rinse beans in water. Or if you want more moisture in your taco filling, reserve about 1/3-1/2 cup of liquid.

Dump the beans (and liquid, if had) into a skillet with the mushrooms. Also stir in bacon, onion greens and fresh oregano. 

Salt to taste, and add onion powder or even garlic powder for more flavor. 

Cover the skillet with a lid and let things gently simmer on low heat until onion greens have softened. 

Serve taco bar style with toppings the whole family loves! 

Suitable Toppings for Tacos with Home Canned Black Beans

While there are lots of options to choose from, make sure you include some of your family’s favorite taco toppings! 

• avocado
• cheese (feta, cheddar or otherwise)
• fresh cucumber
• fresh lettuce or salad greens
• fresh cilantro 
• fresh parsley
• garden fresh cherry tomato
• green chiles
• home canned salsa
• sour cream
• sweet bell pepper
• sweet bell pepper
• sweet corn
• tender red onions from the garden

Additional Herbs and Spices

If you and your family love tacos, you probably already know which herbs, spices and flavors are a favorite. Feel free to change them up in this recipe, particularly if you decide to go with a different type of meat (see FAQ below). Common options include: 

• cayenne pepper
• chili powder
• ground cumin
• garlic powder
• hickory smoke liquid
• homemade taco seasoning
• onion powder
• paprika

FAQ

Do I have to use home canned beans for this recipe? 

No. Store bought canned beans will also work. To make this recipe, you’ll need two, 15 oz cans of black beans (3+ cups). 

Want to learn how to pressure can your own beans? Check out my Pressure Canning Course for Beginners here!

Can I make this recipe with dry beans? 

Yes, of course! Just take time to cook the beans beforehand (don’t know how? I’ll teach you HERE). Cooked beans have a very similar texture to canned beans, except they can be a bit drier. If you use fresh cooked beans, go ahead and add 1/4-1/2 cup of the bean liquid or even a tomato paste or sauce. 

Is it ok to use something other than black beans in this recipe?

You can use adzuki beans, cranberry beans, pinto beans, navy beans, etc. Any type of dry bean you preserve in the pressure canner is a suitable candidate! 

***insert pressure canning course here

If I don’t eat pork, can I substitute it for a different meat?

Many folks perfect to make their taco recipe with ground beef or a shredded chicken mixture. If you change up the meat, you’ll want to adjust the herbs and spices accordingly (see options above) 

What are some suitable herbs or spices for additional flavor? 

There are many different options! Some great options include onion powder, garlic powder, homemade taco seasoning, smoke hickory for a smoky flavor, parsley, cilantro. 

I don’t like tacos; can I serve this on tortilla chips instead? 

Yes and yes. This family friendly dinner is especially delicious when served on tortilla chips with cheese.