Black Beans Recipe made simple. No soaking, just tender, flavorful beans with the perfect spice and flavor in every bite.
author’s note
Why I’m Now Team Homemade Beans!
After sharing these Pinto Beans, I have become hooked on making beans in the slow cooker. It’s become my favorite way to cook for my family this year, and here’s why I love it:
- Perfect for meal prep! Just make a batch of beans at the beginning of the week to use for busy weeknights.
- The beans develop more flavor over time, so they last well.
- Canned beans are convenient, but nothing beats the flavor and texture of these from-scratch black beans.
- Plus, dried beans are usually cheaper than canned beans, so it’s a great money-saver.
Ingredients You’ll Need
| Ingredient | Quick Swap & Tips |
|---|---|
| 1 lb dried black beans | Try dried pinto beans. Rinse before using. |
| Yellow onion & red bell pepper | Blitz both in a food processor to save chopping time. |
| Garlic cloves | 1 Tbsp garlic powder in a pinch. |
| Olive oil | Avocado oil works too. |
| Paprika, cumin, oregano, garlic powder | Add ½ tsp chili powder for extra heat. |
| Chipotle peppers in adobo | Sub 1 tsp smoked paprika for mild beans. |
| Chicken or vegetable stock + water | Use all veg stock for vegetarian. |
| Bay leaf, cilantro, fresh lime | Skip cilantro if you’re not a fan. |
How To Make This Black Bean Recipe
I tested both methods and both batches ended up very similar:
- Instant Pot: Sauté veggies and spices in the pot, add beans, liquids, chipotle, and bay leaf. Cook on High Pressure 45 min; natural-release 25 min. Season, then finish with lime & cilantro.
- Slow Cooker: Sauté in a skillet, then combine everything in the crock. Cook on HIGH 7–9 hrs until beans are silky-tender. Season and finish as above.
Quick Tip
Have leftover chipotle peppers? Spoon dollops of pepper and sauce onto a parchment-lined sheet, freeze 1 hr, then stash the flavor bombs in a zip bag up to 6 months. Microwave 15 sec to thaw what you need.
Best Ways To Use Beans:
- Tacos: Use them in Black Bean, Vegetarian, or Butternut Squash Tacos.
- Rice bowls: Spoon over cilantro-lime rice and drizzle with cilantro-lime sauce.
- Soups & chili: Stir into your favorite chili or veggie soup for more protein and texture.
- Salads: Add to taco salads like Chicken Taco Salad or Turkey Taco Salad.
- Wraps & more: Use in wraps, quesadillas, tostadas, or any recipe that calls for canned beans (see freezing instructions to prep ahead).
Storage
Freezing This Black Beans Recipe
- Leftover beans: Cool completely, pack 1 ½-cup portions in labelled freezer bags, and freeze up to 6 months. Add frozen to soups or thaw overnight in the fridge for quick sides.
More Recipes Using Black Beans:
Black Beans (Instant Pot or Slow Cooker)
These homemade Black Beans are packed with flavor and a little spice. No soaking required—easy and delicious!
Video
Equipment
- Instant Pot or slow cooker
Ingredients
- 1 cup finely diced yellow onion 1 onion
- 1 finely diced red pepper 1 cup
- 2 tablespoons minced garlic 4 to 6 cloves
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper
- 1 pound dried black beans
- 3 cups water
- 3 cups chicken stock or vegetable stock, I recommend Swanson
- 2 heaping tablespoons chipotle peppers in adobo sauce measure the peppers and surrounding sauce, see note 1
- 1 bay leaf
- 1/3 cup chopped cilantro optional
- Fresh lime juice optional
Instructions
- For a quicker prep, give onion and pepper a quick coarse chop, then add along with garlic cloves to a food processor and pulse to chop.
- Add olive oil to a large cast-iron pan (or set to sauté in the pressure cooker) and heat to high. Add in diced onion, pepper, and garlic. Cook, stirring occasionally until softened, about 7–9 minutes. Add in all seasonings (paprika, garlic powder, cumin, and oregano) and sauté 1 minute or until fragrant. Use a spatula to scrape mixture into the pressure or slow cooker.
- Rinse beans in a strainer and pick through them, discarding any shriveled beans, debris, or rocks. Add rinsed beans, stock, and water to the pressure or slow cooker. Add in chipotle peppers in adobo sauce and bay leaf. Season to taste with salt and pepper. (I add 2 teaspoons salt and 1/2 teaspoon pepper, but add to preference.) Slow Cooker: Stir everything together, cover, and cook on high for 7–9 hours in the slow cooker or until beans are very tender (8 hours in my Crock-Pot). Pressure Cooker: Seal pressure cooker, turn valve to seal, and cook on manual mode for 45 minutes (it takes about 15–20 minutes to get up to pressure). Once finished, allow for a natural release for 25 minutes (I recommend setting a timer so you don’t forget!) before releasing the rest of the pressure manually.
- Remove lid and taste beans. I typically add another 1 teaspoon salt here, depending on how salty the stock used is; add slowly until flavors sing. Remove chipotle peppers (they will continue to increase in heat and make beans hotter if left in) and remove bay leaf and discard. Add chopped cilantro if desired and squeeze in fresh lime; stir through. Serve as a side dish or use in another recipe. Beans will continue to thicken as they sit and become more flavorful as they’re stored in the fridge overnight. I store the beans in the liquid and drain as needed to use in other recipes.
Recipe Notes
Note 1: If you’re worried about heat, add just the peppers and remove them promptly after beans have cooked. Check out the post for how to save/store the rest of the can of chipotles!
Storage: To freeze Black Beans, let beans cool completely, then scoop 1-1/2 cups of the beans into prepared freezer bags, leaving plenty of space in the bags for expansion. Seal and freeze for up to 6 months.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 55g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 365mg | Potassium: 949mg | Fiber: 15g | Sugar: 7g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I already soaked my beans can I still use them for this? Do I reduce pressure cooker time?
Just want to confirm: Crockpot: HIGH for 7-9 hours? Not low? Will be making these soon.
Yes! It all depends on heat of crockpot and then how old or new your beans are. If you are using super fresh beans you can check as early as 4 or 5 hours for doneness. I hope you love these!
Thank you for the quick reply!
You bet!
What size crockpot did you use? I only have a 3-qt and a 6-qt. Can’t wait to make thee!
6-quart! I hope you love them!
Anyone have any idea how this translates to the Breville Fast Pro Go? Why would u use the bean setting? Is this due to the additional ingredients? Thanks if anyone has tried this with the Breville.
I have made this recipe many times, and I just wanted to stop and leave some love for it! I usually use the beans as a side dish with tacos or enchiladas when they are fresh, and then freeze the rest to use later for Chipotle-style bowls. They freeze and defrost beautifully, and the flavor cannot be beat—even when defrosted! It is absolutely worth going through the effort to make this when you can stretch one big batch to use in so many meals.
I am beyond thrilled to hear this! So happy to hear they freeze and defrost well! Thank you so much Briana! 🙂
I am so excited to try this recipe. 😋
I am a little concerned though, because I am the only one in my house, family of 6 🤗, that likes black beans. How long will they last when stored in the fridge? Is it OK to freeze, or possibly even can?
I’m not familiar with canning food, but they do freeze nicely! They’ll last about a week in the fridge 🙂
I love these beans, but I am the only one that eats black beans, could I substitute pinto beans for black beans? Would they still taste as good?
Have you tried these Pinto Beans? You may like to do those instead!