Ridiculously easy black bean recipe that can be made in one pot on the stovetop. These beans are extremely flavorful, creamy and taste so much better than canned. Below are tips for cooking black beans using a pressure cooker as well. Switch to Easy Black Beans Recipe or read on for our crafting tips.
Other basic cooking recipes: See how we cook dried chickpeas, how we cook lentils, and how we cook quinoa.
How and why to cook black beans from scratch
We’re going through a lot of black beans here. We add them to veggie tacos, grain salads, and use them to make our favorite black bean soup, our quick and easy black bean burgers (vegan recipe), and these homemade veggie burgers. We love the ease of canned beans (and always use them), but my absolute favorite beans are dry-cooked. Here are two reasons why:
- As with other dried bean recipes (like this dried chickpea recipe), cooking dried black beans from scratch gives you the option to add spices, garlic, and other flavorings. That’s why home-cooked beans taste so delicious!
- You can control the sweetness of the beans. So if you want the beans to have some texture that’s great for adding to soups or sauces (like this black bean and corn dip), you can remove them from the heat before they get too slippery. Alternatively, if you are preparing the beans for spreads or spreads, you can cook them a little longer.
Cooking dried black beans from scratch is easy! Here’s our three-step process for stovetop cooking (my favorite method):
- In a saucepan, add beans with flavorings (like garlic, onions, bay leaves, and spices) and enough water to cover the beans 3 to 4 inches.
- Simmer the beans until tender, 1 1/2 to 2 hours.
- Remove aromatics, simmer a little longer for a creamy sauce, then enjoy!
How to use cooked black beans at home
Our recipe is for a pound of black beans (about 2 dry cups). One pound of dried beans yields 4 1/2 to 5 cups of cooked black beans. Beans can be stored in an airtight container in the refrigerator for 3-5 days and in the freezer for a few months.
I love layering these creamy cooked black beans over rice and grains (check out our cilantro lime rice or this quinoa cooking tutorial). Simmering creates a thick, creamy sauce that tastes amazing thanks to the flavors.
However, some dishes may not require the sauce. Take our homemade black bean burgers, for example. In this recipe, those yummy beans would be perfect, but too much sauce will make the burgers soggy. So for this recipe, I first drain and rinse the beans before adding them to the burger mix. You can always save the sauce for another recipe.
More ways to cook black beans
I mentioned earlier that stovetop cooking black beans is my favorite method. I wish it was a little quicker, but it’s the best method I’ve found for making this creamy, thick, and flavorful sauce.
That said, when I’m short on time, I like to use my pressure cooker to cook beans (we have a 6-quart instant pot). We’re shown how to use it to make bean puree and how to make chickpeas for hummus. I have shared the steps to cook black beans in a pressure cooker in the recipe below.
More easy bean recipes
How to cook black beans from scratch
Our favorite black bean recipe that can be made in a pot on the stovetop. These beans are extremely flavorful, creamy and taste so much better than canned. For tips on adapting our pressure cooker recipe, see the recipe below.
How to Tell When Beans Are Ready: The sweetness of the beans depends on what you plan to do with them. For sauces and spreads, cook the beans until very soft and easily mashed with your fingers or a fork. For salads, to garnish rice and cereal bowls, and for soups, cook the beans until tender but not falling apart.
Makes about 8 servings (1/2 cup)
1 pound (450 grams) dried black beans, rinsed (about 2 cups)
3 medium garlic cloves, peeled and lightly crushed, reserving more for the garlic beans
1/2 medium onion peeled, see notes
1 bay leaf
1 medium lime, halved
Salt and freshly ground black pepper
- stove method
- Pressure cooker method
Place beans, garlic cloves, half the onion, and bay leaf in a large saucepan and cover with 3-4 inches of water. Cover and bring to a boil over high heat. Cover the beans, stir them and reduce the heat so the beans are simmering.
Cook over low heat, stirring occasionally, until beans are tender, 1 1/2 to 2 hours. If you notice the beans looking a little dry while cooking, add a little more water to the pan.
Remove garlic cloves, onion and bay leaf. Add the juice of half a lemon and season the beans with salt. Start with 1/4 teaspoon and then work up to your taste.
Serve immediately, or to prepare the creamy sauce that will surround the beans in our photos, increase the heat to medium and then simmer until the liquid thickens around the beans and sticks to the beans. Serve with additional lime juice if needed.
Rinse the dried beans, then place them in a 6-quart pressure cooker (we have an instant pot). Add the garlic cloves, half the onion and the bay leaf. Add enough water to cover the beans 1 1/2 inches, but don’t fill past the “max fill line.” Add 1 teaspoon neutral oil like vegetable oil or olive oil (this will keep the beans from foaming).
Close the lid and cook under high pressure for 30 minutes, then release the pressure cooker naturally (you can tell when the pressure cooker is safe to open when the steam release valve drops). We recommend reading the owner’s manual for your particular pressure cooker before attempting this method.
Remove and discard the onion, garlic cloves, and bay leaf. Add the juice of half a lemon and season the beans and liquid with salt. Start with 1/4 teaspoon and then work up to your taste.
Serve immediately, or to prepare the creamy sauce that surrounds the beans in our photos, turn the pressure cooker to SAUTE and simmer, uncovered, until the liquid thickens and begins to stick to the beans. Serve with additional lime juice, if desired.
Advice from Adam and Joanne
- Onion: To easily remove the onions after cooking, slice the onion through the root, leaving enough root intact so the onion layers don’t fall apart.
- Optional Soaking: Before you cook the beans, you can soak them overnight. We don’t think this is necessary, but some will find that overnight soaking improves digestibility and more even cooking. To do this, place the beans in a large bowl with enough water to cover them 3 to 4 inches, then let them soak overnight. The beans triple in size.
- This recipe was inspired by Serious Eats.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
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Nutritional value per serving: Part 1/2 cup / calories 223 / total fat 0.8g / Saturated Fatty Acids 0.2g / cholesterol 0 mg / sodium 607mg / carbohydrates 40.3g / fiber 15.8g / total sugar 0.6g / protein 14.9g
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Source : inspiredtaste.net