Learn how to cook black beans on the stove, in the slow cooker or in the pressure cooker, plus get some delicious vegan black bean recipes.
We know that black beans are great for our health. From fighting disease to helping you maintain a healthy weight, there are so many reasons to eat your beans at every meal! Popping a can of black beans is easy, but if you’re eating beans regularly, you can save a lot of money (and avoid exposure to BPA and BPS) by cooking your beans from scratch.
Yields about 2 cups
How to cook soaked black beans on the stovetop, in the slow cooker, or in a pressure cooker. This is a basic recipe to create unseasoned black beans that you can go on to use in any recipe that calls for cooked or canned black beans.
- 1 cup dry black beans
- Rinse your black beans thoroughly, and pick them over for stones, then transfer to a large container. Add enough water to cover plus a few inches, and soak them overnight (at least 8 hours, up to 24 hours).
- If soaking overnight is not your thing, you can do a quick soak. To quick soak, just place the rinsed beans in a pot with enough water to cover the beans plus a few extra inches. Bring to a boil for 1 minute, then turn off the heat and let them sit, covered, for an hour.
- Whether you do an overnight soak or a quick soak, you’ll want to drain and rinse you beans before moving on to one of the cooking methods below.
- Combine the beans with 3 cups of water. Bring to a boil, then reduce the heat and simmer, covered, for about an hour. How long they need to boil depends on a lot of factors, but how old the beans are make the biggest difference. If you’ve had those black beans in your pantry for a long time, they can take much longer to cook.
- Combine the beans with 3 cups of water. Cook on high for 3-4 hours or low for 6-8 hours. How long they need to cook depends on a lot of factors, but how old the beans are make the biggest difference. If you’ve had those black beans in your pantry for a long time, they can take much longer to cook.
- Combine the beans with 3 cups of water, and lock the lid. Bring the pot to high pressure for 6 minutes, with a natural release (10-15 minutes). How long they need to cook depends on a lot of factors, but how old the beans are make the biggest difference. If you’ve had those black beans in your pantry for a long time, they can take much longer to cook. If your beans aren’t ready after 6 minutes and a natural release, do another minute or two at high pressure with a quick release, then taste again.
How to Store Cooked Black Beans
Cooked black beans will keep for three to five days in the refrigerator. If you want to store your black beans for longer, just freeze them. To freeze, just drain your beans, let them cool, then transfer to freezer bags where they’ll retain their good flavor for up to six months.
Vegan Black Bean Recipes
Some of the recipes below call for dried beans, and some use cooked or canned beans. To replace a can of black beans in a recipe, just substitute 1 3/4 cups cooked black beans, and you’re good to go.
If you’ve never had coconut and black beans together, you are in for such a treat! Rich, creamy coconut milk takes this black bean soup straight from side dish territory into mealtown.
Serve up these deeply-seasoned black beans on their own or over brown rice. Either way, the combination of cumin and ginger in this recipe is a real crowd-pleaser.
Chili is my family’s favorite way to eat black beans, and this recipe is a perfect family-friendly place to start. Sweet potato is so nice with earthy black beans and rich, chili seasonings.
Lentil and black bean chili cooks up quickly in the Instant Pot, and the textures are so perfect together! Serve with your favorite chili toppings, like diced tomatoes, chopped green onion and pickled jalapenos.
Beans and oats replace the meat in these homemade “meatballs”. Serve them up over zoodles, as pictured, or with your favorite pasta.
What can I say? Black beans and sweet potatoes are a winning combination! These vegan enchiladas don’t need any cheese to be filling and flavorful.
Hearty black beans and cozy couscous are the stars of this veggie-packed stew that’s full of Moroccan-inspired flavors, like curry and cinnamon.
This recipe for pressure cooker black beans requires no soaking and is packed with flavor. If soaking time is what’s standing between you and from-scratch black beans, this is the recipe for you.
Related at Care2
- Eat Black Beans and Your Body Will Thank You
- Why You Should Add Black Beans to Your Diet
- Black Beans vs. Pinto Beans
Images via Thinkstock and recipe authors; used with permission.