If you’ve got a can (or five) of Bush’s^® Variety Beans tucked in your pantry — you know, the pure bean beauties in the classic blue cans — you’re just minutes away from something warm, filling, and downright delicious. These canned beans are one of the most underrated kitchen heroes: affordable, endlessly versatile, a source of plant-based protein, and always ready to save the meal when you need a little help solving the what’s-for-dinner mystery.

Sure, they’re delicious and ready to heat and eat straight from the can. But with a little love (and maybe a clove of garlic), canned beans can get even more beautiful in next to no time. A dash of spice, a swirl of sauce, a quick trip to the stove or oven, and suddenly, your side dish becomes the star.

So grab your favorite can of Bush’s Beans, a pan, and a pinch of whatever spice speaks to you. Let’s teach you all about how to cook canned beans. You’re about to level up to full-on bean-ius in the kitchen.

First Things First: Are Canned Beans Already Cooked?

Yes, canned beans are cooked. They’re pressure-cooked right in the can, which means they’re safe to eat straight from the tin. But if you're aiming for a meal that’s full of flavor and texture (and not just a last-minute spoonful over the sink — no judgment!), cooking canned beans further is where the magic happens.

Should You Rinse Canned Beans?

It depends on the beans.

Skip the rinse for Bush’s Baked Beans, Chili Beans, and Sidekicks. These are seasoned to perfection and designed to be used as-is, liquid and all. Rinsing would wash away all that slow-simmered flavor.

However, Bush’s Variety Beans, like Kidney Beans and Black Beans, can absolutely be rinsed and drained when your recipe calls for it. They’re canned in a mild liquid made from water, starch from the beans themselves, and salt. While this “bean broth” isn’t harmful, it can be a bit too salty or starchy for certain dishes.

Rinse your canned variety beans when:

• You’re watching your sodium intake.
• You want a cleaner flavor (soups, salads, and sautés especially benefit from this).
• You don’t want the liquid to thicken your dish.

Keep the liquid when:

• You’re making a stew, chili, or sauce and want a thicker texture.
• You’re cooking something where every drop of bean-y goodness counts.

4 Ways to Cook Canned Beans: The Stovetop, Oven & Microwave

As we’ve discussed, canned beans are already cooked, but giving them a little heat and seasoning turns them into the main event. Whether you're cooking for one, feeding a crew, or just trying to get dinner on the table fast, there’s a method for every mood — and every meal.

1. The Quick and Easy Method: Beans on the Stovetop

The stovetop is your go-to for a fast, flavorful canned bean glow-up. Whether you're building a quick lunch, adding protein to dinner, or just zhuzhing up a can for a snack, cooking canned beans on the stovetop gives you a big taste with minimal effort.

Start by heating a little olive oil or butter (your call) and toss in some aromatics to build flavor from the bottom up. Then add your beans, season generously, and let it all mingle until warm and delicious.

Want taco night vibes? Southern comfort? A Mediterranean moment? The stovetop has you covered—fast. Try Bush’s^® Black Beans for a bold, earthy flavor, Pinto Beans for a creamy, mild option, or Chick Peas for a nutty, hearty base.

Read more about how to cook canned beans on the stovetop.

2. Roast, Toast, and Totally Delicious

Roasting canned beans brings out a whole new personality: crisp, golden, and packed with flavor. Chick Peas (like Bush’s^® Chick Peas) are the go-to for crunch, but Black Beans and Great Northern Beans hold their own with bold flavor or a mellow nuttiness. Even creamier beans like Cannellini can surprise you when tossed with rosemary and a pinch of sea salt. Whether you’re snacking straight from the tray or adding texture to a grain bowl, roasted beans are a chef’s kiss move.

To roast in an oven:

Preheat oven to 400°F.

Drain, rinse, and thoroughly dry your beans.

Toss with olive oil, salt, and your favorite seasonings. Try:

• Smoked paprika
• Garlic powder
• Cayenne pepper
• A sprinkle of cinnamon for a warm, slightly sweet twist

Spread beans on a baking sheet in a single layer.

Roast for 25–35 minutes, shaking the pan halfway through, until the beans are golden, crispy, and irresistible.

To roast in an air fryer:

Preheat air fryer to 375°F.

Drain, rinse, and thoroughly dry your beans.

Toss with olive oil, salt, and seasonings. Suggested combos:

• Smoked paprika + garlic powder
• Cayenne + cinnamon for a spicy-sweet kick
• Rosemary + sea salt for a savory vibe

Arrange beans in a single layer in the air fryer basket.

Air fry for 12–15 minutes, shaking the basket halfway through, until golden and crispy.

Cool for 5 minutes to let the beans crisp up even more.

3. Baked to Impress: Beans at Their Coziest

Baking beans in the oven is the ultimate hands-off comfort food move. Whether you’re leaning Tex-Mex, Mediterranean, or something in between, baked bean dishes come together with minimal effort — and maximum cozy. Try Bush’s^® Pinto Beans for a creamy, mild base in enchilada casseroles, or reach for Cannellini Beans when marinara and Tuscan herbs are on the table. Black Beans bring a meaty richness to layered bakes, and Kidney Beans deliver that hearty, chili-bake delight we all crave.

Combine drained canned beans with chopped veggies, your favorite spices, and a saucy base like:

• Enchilada sauce for a spicy, Tex-Mex vibe
• Marinara for a Mediterranean feel
• Broth for a lighter, stew-style bake

Pour into a baking dish or oven-safe skillet.

Top with shredded cheese, breadcrumbs, or a biscuit topping if you're feeling indulgent.

Bake at 375°F for 25–30 minutes, or until everything’s hot, bubbly, and begging for seconds.

4. Microwave Magic: The 3-Minute Bean Boost

When time’s tight (or patience is low), the microwave is your best bean buddy. Cooking beans in the microwave is fast, easy, and still lets the flavor shine. Go with Bush’s^® Black Beans for a classic base, just add lime or cumin after heating for a quick flavor boost. Want something bolder? Try Bush’s^® Sidekicks Seasoned Beans — they’re already packed with flavor, so all you have to do is heat and eat. Chick Peas also do great here: just toss them in a bowl, zap, and you’ve got a protein base for bowls or wraps in under 5 minutes.

To heat canned beans in the microwave:

Pour canned beans into a microwave-safe bowl.

Cover with a microwave-safe lid or plate (because no one likes a bean-splosion).

Microwave on high for 1–2 minutes.

Stir, then heat for another minute, or until the beans are hot all the way through.

Season after microwaving—try olive oil, citrus juice, or a sprinkle of your favorite spice blend for a quick finish.

No Pot Required: Cold Ways to Use Canned Beans

When the temps rise (or you're just not in the mood to cook), canned beans can still bring the flavor — no heat required. They're the ultimate chill ingredient, ready to be tossed, mashed, or sprinkled into something tasty in minutes.

Here are a few cool ideas to get you started:

Bean Salad That Slaps: Toss Black Beans with sweet corn, diced tomatoes, red onion, fresh cilantro, and a squeeze of lime juice. Add avocado if you’re feeling extra. It’s fresh, zesty, and ready for your next BBQ — or Tuesday lunch.

White Bean Dip in a Flash: Mash Cannellini or Great Northern Beans with a drizzle of olive oil, a splash of lemon juice, a clove of garlic, and chopped herbs like rosemary or parsley. Serve with crackers or veggie sticks and pretend you spent more than five minutes on it.

Power Up Your Bowls: Toss Chick Peas into a grain bowl or leafy salad for instant texture and protein. Drizzle with tahini, balsamic, or your favorite dressing, and boom, your “just a salad” just leveled up.

A Final Word (or Two) on the Power of the Can

Don’t let that can fool you: behind that humble lid lies endless flavor potential. Canned beans are fast, flexible, and flat-out delicious, especially when you give them a little TLC. Whether you’re learning how to cook canned beans on the stovetop, roasting them for a crispy snack, or baking them into a hearty dish, the possibilities are endless.

Next time you're stumped for what to make, open a can, trust your gut (and your spice rack), and cook canned beans with confidence. Your dinner is about to be totally un-bean-lievable.

Want more bean-spiration? Check out our recipes for canned beans for fresh ways to can-do your way through any meal.