I love black beans, and this recipe for how to cook dried black beans is the VERY BEST, in my opinion! I take dried black beans and we add a few aromatics to highlight their flavors. Then I use them on everything because YUM.
Black beans are one of the tastiest, most versatile plant-based proteins around. I love to make black beans from scratch, and I thought I should share here how to cook dried black beans too!
I fully admit, I’m not averse to cracking open a can of black beans now and then. But cooking dry black beans (from scratch) with a small handful of ingredients to maximize flavor is my absolute favorite way to enjoy them.
I’ve made black beans from scratch a gazillion ways in my search to create tender, flavorful – indeed supremely delicious – black beans. I wanted to be able to scoop the beans directly from their cooking pot onto my plate and be blown away, and this recipe does that for me.
I LOVE these beans – they’re my favorite dried black beans recipe.
In fact, I used to call this recipe “Supremely Delicious Black Beans from Scratch.” They’re that good!
These are ingredients that are carefully selected to add flavor to the beans without affecting the cooking process. We’ve got onion, garlic, a bay leaf, and my secret weapon: whole cloves. Not more garlic, but the spice! Awhile back I had a feeling that the subtly warm spiced aura that cloves impart would pair fabulously with black beans, and I humbly believe I was right.
So now, you’ll only find me cooking black beans with a little bundle of cloves thrown into the mix.
First, soak your beans. Some people don’t feel the need to soak their beans, but me? I believe in soaking. The threat of gastro-related side effects is enough to keep me firmly on “soak” side of the line – plus, soaking helps dried black beans cook a little faster. Win win.
Then, drain and rinse the beans. Return them to the pot with water, and simmer for 30-40 minutes until tender.
You can tell the beans are done when you pull one out and blow on it, and the skin peels back (I also bite into a couple just to be sure!)
And then we simmer.
After the beans have cooked (and only after, because salt can slow down the cooking!) I add a bunch of salt directly to the pot of beans, along with a splash of red wine vinegar to just accentuate and brighten the flavors.
And that’s it! Supremely Delicous Black Beans from Scratch. Use them in soups, in chili, in breakfast, and – perhaps best of all – just plain on their own. So so good.
I love to make a big pot of these beans on Sunday to enjoy all week long. They also freeze well – I like to freeze in 1 1/2 cup increments so I can just pull out a bag of cooked black beans and use them in place of one can.
Note: If you prefer to cook your black beans in a slow cooker, Lindsey’s how-to is terrific!
“Healthy” can mean different things to different people, but the general consensus, I think, is that black beans are good for you. They are loaded with fiber and protein, and are a decent source of plant-based iron. Black beans are not considered low in carbs, so if you’re eating keto, you might want to look elsewhere.
Yes, black beans and other legumes are naturally gluten-free.
For the overnight method, add beans to a large soup pot and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
For the faster quick-soak method, add beans and water to a large pot and place on the stove over high heat. Bring to a boil. Boil for a couple of minutes, then remove the pot from heat and cover. Let soak for one hour.
This is a hard one to answer, because the cooking time can really vary depending on the age of your dried beans. Generally, it takes 30-60 minutes to cook up a pot of pre-soaked beans. To tell if the beans are done, scoop a few beans out of the pot and blow on the beans. If the skin peels and curls, your beans are cooked. Try one to be sure!
Favorite Black Bean Recipes
- I love black beans in chili! For a fast and easy chili recipe, check out Simple Instant Pot Vegan Black Bean Chili. One of my favorite black bean recipes is this Caribbean-inspired chili with black bean and mango. Trust me – so good! Black beans pair especially well with pumpkin – I love this Slow Cooker Black Bean Pumpkin Chili.
- This Southwest Mac & Cheese ups the protein quotient with black beans. I love this one!
- Black bean soup is so hearty! For a spicy variation that adds in some white beans too, try Jalapeño Black Bean & White Bean Soup. And for a fall/winter spin, how about this Roasted Butternut Squash Black Bean Soup?