Why This Black Beans Recipe is a Must-Try

After perfecting and sharing my Pinto Beans Recipe, I became obsessed with making beans in the pressure cooker and slow cooker. Today, I’m excited to share this Black Beans recipe with you. Trust me, it’s the absolute best you’ll ever try!

I love making beans from scratch instead of using canned versions. Here’s why you should too:

• Perfect for Meal Prep: Cook a large batch at the start of the week and use them in countless meals throughout the week.
• Flavor Improves Over Time: The taste deepens as they sit, making leftovers even more delicious each day!
• Unbeatable Flavor and Texture: Canned beans are convenient, but the flavor and texture of homemade black beans are simply unmatched. These taste like they came straight from my favorite local Mexican restaurant.
• Cost-Effective: Dried beans are significantly cheaper than canned, making this a fantastic way to save money on groceries.

I’m completely obsessed with this black beans recipe and can’t wait to hear what you think! It’s a staple in my kitchen, and I know it will be in yours too.

Ingredients in This Black Beans Recipe

Let’s break down the key ingredients that make this black beans recipe so special. Each component plays a vital role in creating the perfect flavor and texture.

How To Make This Black Beans Recipe

Here’s a step-by-step guide to creating delicious black beans using either an Instant Pot or a slow cooker. Both methods are easy and yield fantastic results!

1. Instant Pot: Sauté the veggies and spices in the pot. Add the beans, liquids, chipotle peppers, and bay leaf. Cook on High Pressure for 45 minutes; allow a natural release for 25 minutes. Season to taste, then finish with lime juice and fresh cilantro.
2. Slow Cooker: Sauté the veggies in a skillet, then combine everything in the crockpot. Cook on HIGH for 7–9 hours until the beans are silky-tender. Season and finish as above.

Tips for the Perfect Black Beans

Here are a few extra tips to ensure your black beans turn out perfectly every time:

• Don’t Skip the Sautéing: Sautéing the vegetables and spices before cooking the beans helps to develop deeper flavors and create a richer, more complex taste.
• Adjust the Spices: Feel free to adjust the amount of spices to suit your personal preferences. If you like a little extra heat, add a pinch of cayenne pepper or an extra chipotle pepper.
• Salt to Taste: Salt is crucial for bringing out the flavors of the beans. Be sure to taste the beans throughout the cooking process and add salt as needed.
• Use Fresh Ingredients: Fresh herbs, lime juice, and high-quality stock can make a big difference in the overall flavor of the dish.

Chipotle Pepper Tip

Have leftover chipotle peppers? Don’t let them go to waste! Spoon dollops of the peppers and their sauce onto a parchment-lined sheet, freeze for 1 hour, then transfer to a zip-top 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 various dishes. Here are some delicious ideas:

• Tacos: Use them in Black Bean Tacos, Vegetarian Tacos, or Butternut Squash Tacos. The possibilities are endless!
• Rice Bowls: Spoon over cilantro-lime rice and drizzle with cilantro-lime sauce. A quick, healthy, and satisfying meal!
• Soups & Chili: Stir into your favorite chili or veggie soup for added protein and texture. It’s a great way to add depth and flavor.
• 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 Tips

Leftover beans: Let the beans cool completely, portion them into 1½-cup amounts, place them in labeled freezer bags, and freeze for up to 6 months. Thaw overnight in the fridge or add them straight to soups for easy meals.

Use Leftover Black Beans In These Recipes:

Black Bean Corn Salad

A refreshing and vibrant salad that’s perfect for summer!

Kale Couscous Salad

A hearty and healthy salad packed with nutrients.

Chicken Fajita Bowl Recipe

A delicious and customizable bowl filled with flavorful ingredients.

The BEST Cowboy Caviar Recipe

A flavorful and colorful dip that’s perfect for parties.

Black Beans Recipe (Instant Pot or Slow Cooker)

Enjoy this flavorful and easy black beans recipe! This recipe is great for meal prepping or adding a healthy addition to any meal. The flavor is fantastic, and the beans are so tender. It is the perfect recipe for everyone!

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 to taste
• 1 pound dried black beans
• 3 cups water
• 3 cups chicken stock (or vegetable stock)
• 2 heaping tablespoons chipotle peppers in adobo sauce (measure the peppers and surrounding sauce)
• 1 bay leaf
• 1/3 cup finely chopped cilantro (optional)
• Fresh lime juice (optional)

Instructions

1. Finely dice the onion and pepper, or roughly chop them and add to a food processor with the garlic cloves. Pulse until finely chopped.
2. 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.
3. Add paprika, garlic powder, cumin, and oregano. Cook for 1 minute, until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
4. 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.)
5. 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.
6. 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.
7. 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.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

• Serving: 1 serving
• 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