Black Beans Recipe (From Scratch)

Name: Black Beans Recipe (From Scratch)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1 lb. dried black beans (about 2 ¼ cups); 2 teaspoons olive oil, more for drizzling; 1 cup onion, diced; 4 garlic cloves, chopped; 1 tablespoon salt; 1 teaspoon ground cumin; 1 teaspoon oregano; ½ teaspoon chili powder; ½ teaspoon black pepper; 2 bay leaves; 8 cups of water; Garnishes- lime, cilantro, jalapeno or chili flakes or cayenne

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Once you cook black beans from scratch, you’ll never go back to canned! These Mexican black beans are easy to make and full of flavor- a healthy side dish or add to bowls, enchiladas, tacos, salads, and more!

Learn how to cook dry black beans from scratch. This black beans recipe is easy to make and full of flavor, resulting in a creamy interior while holding its structure and shape. A healthy side dish or perfect to use in salads, Buddha bowls, enchiladas, tacos, soups, and more!

I love the texture of black beans cooked from scratch. They are creamy and buttery, yet hold their lovely shape. With only 15 minutes of hands-on time, the stovetop (or Instant Pot) does all the work!

More and more, I am trying to minimize canned beans. Sometimes I feel like the food in cans is “dead”. Nothing scientific here, just my own feelings. And yes, that being said, I still have cans of black beans in my pantry for quick meals, but whenever I have time, I reach for dried beans. Cooking beans from scratch feels … comforting. Nourishing. It just feels better. I get that not everyone has this luxury, but someday, when you have a few minutes, try it. You’ll see.

Here I’ll share my foolproof method for cooking blackbeans on the stovetop or in your Instant Pot. It’s a great way to prep meals for the week- or freeze them for later!

Black Bean Recipe Ingredients

black bean ingredients arranged and labeled - bay leaves, dry black beans, garlic, red onion, and a plate of spices, chili powder, cumin, oregano, black pepper, salt.

Dried black beans: Found in the bulk section or legumes aisle at the grocery store.
Onion and garlic: Diced onion and chopped garlic add savory depth and aromatic flavor.
Salt: Results in tender, creamy beans, while enhancing the flavors.
Spices: Cumin, oregano, chili powder, black pepper, and bay leaves add depth, warmth, heat, and bite.
Garnishes: Lime and cilantro for fresh flavor, and jalapeño, chili flakes, or cayenne pepper for added heat.

How to Cook Black Beans

1. Rinse. Rinse the black beans in a colander and pick out any debris.

2. Sauté. Warm oil in a Dutch oven or pot over medium-high heat. Sauté onion and garlic for 3-4 minutes, stirring occasionally. Add spices, black beans, water, and kosher salt. Stir.

wood spoon stirring dutch oven with diced red onions.

dutch oven with broth and seasonings to cook black beans with silver spoon lifting black beans out of the pot.

3. Boil. Bring to a rolling boil for 5 minutes.

4. Simmer. Reduce heat to medium-low and cover the pot. Simmer until tender, yet still holding shape, about 1-2 hours. Check after 1 hour, then check again every 20 minutes.

large pot with cooked black beans from scratch, with two bay leaves and a wood spoon.

5. Drain. You can keep the beans in the liquid if you prefer, or drain some or all of the broth.

6. Season. Drizzle with lime juice, adding more to taste, then taste and adjust for salt. Drizzle with a little olive oil.

dutch oven with cooked black beans in pot with two bay leaves and a wood spoon.

Instant Pot Black Beans Recipe

If you are sensitive to lectins, of course, you can use your Instant Pot! Follow the stovetop directions (steps one and two) using the sauté function of your Instant Pot. Set the Instant Pot to pressure cook on high for 35 minutes (for unsoaked beans) or 12 minutes (for soaked beans). Let them naturally release.

Chef’s Tips for Cooking Dry Black Beans

To soak or not to soak? It depends! I once met a black bean farmer who swore there is no need to soak them, especially when they are fresh. If your black beans are older than a 1-2 years, I would soak them. If they were purchased in the last year, it’s not necessary, unless you prefer to. And always discard the soaking liquid!
When to salt. Strong opinions over this topic on whether to salt the cooking liquid or not. It actually just makes me giggle now. Salt them whenever you want. There. That’s my opinion. 🙂 I personally salt the cooking liquid. Others soak when the beans are tender. You do you.
Don’t overcook them. If there is any rule for cooking black beans, it is simply this.
Make a big batch. They freeze well, and you can pull them out and add them to so many things. Healthy plant-based protein!
Make it a meal. Serve up a bowl of warm black beans with a squeeze of lime, a drizzle of extra-virgin olive oil, avocado slices, halved cherry tomatoes and you’ll have a nice meal. You can even enjoy it with tortilla chips! My favorite!

Storing black beans

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze leftover black beans for up to 4 months.

How to Use Scratch-made Black Beans

Serve the black beans as a side dish with cilantro lime rice, or use them in tacos, enchiladas, buddha bowls, quesadillas, salads, pasta salads, soups, and more! Here are some of our favorite dishes with black beans:

FAQs

How do I cook black beans?

We use a stove-top method of combining dried beans with sautéed onions and garlic, spices, salt, and water (or vegetable broth). Bring to a boil, then simmer for 1-2 hours until tender.

Is it okay to cook black beans without soaking?

Yes, as long as they aren’t older than a year. For older beans, it’s a good idea to soak them.

What is the best seasoning for black beans?

Onions and garlic, spices like cumin, chili powder, and oregano, and garnishes like lime and cilantro.