This is a reliable Black Beans Recipe. No soaking required, just tender, flavorful beans with the reliable 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:
- reliable 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 a reliable 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 You’ll Need
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 slow cooker. 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 move 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 straightforward meals.
