This is my favorite Black Beans Recipe. No soaking required, just tender, flavorful beans with the perfect hint of spice in every bite.
author’s note
The Secret to Better Beans!
After perfecting and sharing these Pinto Beans, I got hooked on making beans in the pressure cooker or slow cooker. So today it’s all about this Black Beans recipe, and they’re the absolute best.
I love making beans from scratch instead of using canned, and here are some of the reasons why:
- Perfect for meal prep. Make a big batch at the start of the week and use them in so many different meals throughout the week.
- They get better over time. The flavor deepens as they sit, so leftovers taste even better each day!
- Canned beans are convenient, but the flavor and texture of from-scratch black beans just can’t be beat. These taste like they’re from my favorite local Mexican spot.
- Dried beans are much cheaper than canned, making this a great way to save money.
I’m so obsessed with this black beans recipe and can’t wait to hear what you think of it!
Ingredients In This Black Beans Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Dried black beans | No soaking needed! Just rinse well in a fine mesh sieve and pick out any debris before cooking. |
| Onion, bell pepper & garlic | Use a food processor to chop everything fast and evenly for better texture and flavor. |
| Spices & seasonings | Toasting the spices briefly with the veggies brings out deeper flavor. |
| Chipotle peppers in adobo | Add more or less depending on your heat preference. These add a subtle warmth (nothing TOO spicy) since they’re removed after cooking. |
| Stock, water & finishers | Use good stock for the best flavor. Finish this black beans recipe off with salt, lime juice, and cilantro to brighten everything up. |
How To Make This Black Beans Recipe
- 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 the peppers and sauce onto a parchment-lined sheet, freeze for 1 hour, then transfer to a ziptop bag and freeze for up to 6 months. Microwave for 15 seconds to thaw what you need.
How To Put These Beans To Use!
Once you’ve made this Black Beans recipe, you can serve it as part of a big spread or use smaller amounts in different dishes. Here are a few ideas:
- 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 beans.
Storage
Leftover beans: Let cool completely, portion into 1½-cup amounts, place in labeled freezer bags, and freeze for up to 6 months. Thaw overnight in the fridge or add straight to soups for easy meals.
Use Leftover Black Beans In These Recipes:
Black Beans (Instant Pot or Slow Cooker)
This is my go-to Black Beans recipe. No soaking required, just tender beans with rich flavor and a touch of spice.
Video
Equipment
- Instant Pot or slow cooker
Ingredients
- 1 cup finely diced yellow onion 1 onion
- 1 finely diced red bell 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 finely chopped cilantro optional
- Fresh lime juice optional
Instructions
- Finely dice the onion and pepper, or roughly chop them and add to a food processor with the garlic cloves. Pulse until finely chopped.
- Heat olive oil in a large cast-iron pan over high heat. Add the onion, pepper, and garlic. Cook, stirring occasionally, until softened, about 7–9 minutes.Add paprika, garlic powder, cumin, and oregano. Cook for 1 minute, until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
- Rinse dried black beans in a strainer and pick through them, discarding any debris or shriveled beans. Add beans to the cooker along with water, stock, chipotle peppers in adobo sauce, and bay leaf. Season with salt & pepper. (I typically add 2 tsp salt & 1/2 tsp pepper, but adjust to preference.)
- Cook: Slow Cooker: Stir, cover, and cook on high for 7–9 hours, or until beans are very tender. Instant Pot: Seal the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 45 minutes. It will take about 15–20 minutes to come to pressure. When finished, allow a natural release for 25 minutes, then carefully release any remaining pressure.
- Remove the lid and taste. Add more salt as needed (I usually add another 1 tsp, depending on the stock). Remove and discard the chipotle peppers and bay leaf. Stir in cilantro and a squeeze of fresh lime juice, if using.
- Use a slotted spoon to serve as a side dish or use in other recipes. The beans will continue to thicken as they sit and taste even better the next day. Store the beans in their cooking liquid and drain as needed.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you’re sensitive to heat, add only the chipotle peppers (no extra sauce) and remove them as soon as cooking is finished. Leaving them in longer will increase the heat. See the post for tips on storing leftover chipotles.
Storage: Let beans cool completely. Scoop 1-½ cups into freezer-safe bags, leaving room 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.
