This is my favorite Black Beans Recipe. No soaking required—just tender, flavorful beans with a gentle touch of spice in every bite.
author’s note
The Secret to Better Beans!
After perfecting my Pinto Beans, I became hooked on cooking beans in an Instant Pot or slow cooker. This Black Beans recipe is the result — easy, dependable, and incredibly tasty.
I prefer making beans from scratch rather than opening a can. Some benefits:
- Great for meal prep. Make a large batch and use them all week in different meals.
- They improve over time. Flavors deepen after a day, so leftovers often taste even better.
- Superior texture and flavor. From-scratch black beans have a creamier texture and fresher taste than canned beans.
- Cost effective. Dried beans are cheaper than canned, so you save money when cooking from scratch.
I’m obsessed with this recipe and can’t wait to hear how you like it!
Ingredients You’ll Need
Ingredients In This Black Beans Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Dried black beans | No soaking required—rinse well and remove any debris before cooking. |
| Onion, bell pepper & garlic | Use a food processor to chop quickly for even texture and flavor. |
| Spices & seasonings | Briefly toasting spices with the vegetables brings out deeper aroma and flavor. |
| Chipotle peppers in adobo | Adjust quantity to control heat. Remove peppers after cooking for a milder finish. |
| Stock, water & finishers | Use good-quality stock for best results. Finish with salt, lime juice, and cilantro to brighten the dish. |
How To Make This Black Beans Recipe
- Instant Pot: Sauté the vegetables and spices in the pot, then add the beans, liquids, chipotle, and bay leaf. Cook on High Pressure 45 minutes; allow a 25-minute natural release. Taste and season, then finish with lime and cilantro.
- Slow Cooker: Sauté vegetables in a skillet first, then transfer everything to the slow cooker. Cook on HIGH for 7–9 hours, until beans are silky and tender. Season and finish as above.
Quick Tip
Leftover chipotles? Spoon peppers and their sauce onto parchment, freeze for an hour, then transfer to a labeled bag for up to 6 months. Thaw small portions as needed.
How To Put These Beans To Use!
These black beans are versatile—serve them as a side or use smaller amounts in many recipes. Ideas:
- Tacos: Fill tacos for vegetarian or mixed-protein options.
- Rice bowls: Spoon over cilantro-lime rice and finish with sauce or avocado.
- Soups & chili: Stir into chilis and soups to boost protein and texture.
- Salads: Add to taco salads or grain bowls for extra substance.
- Wraps & more: Use in quesadillas, tostadas, wraps, or any dish calling for beans.
Storage
Leftover beans: Cool completely, portion into 1½-cup portions in labeled freezer bags, and freeze up to 6 months. Thaw overnight in the fridge or add frozen portions directly to soups.
More Recipes Using Black Beans:
Salads
Black Bean Corn Salad
Salads
Kale Couscous Salad
Dinner
Chicken Fajita Bowl Recipe
Salads
The BEST Cowboy Caviar Recipe
Black Beans (Instant Pot or Slow Cooker)
Equipment
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Large cast-iron pan
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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 or vegetable stock use your preferred stock
- 2 heaping tablespoons chipotle peppers in adobo measure peppers plus sauce
- 1 bay leaf
- 1/3 cup finely chopped cilantro optional
- Fresh lime juice optional
Instructions
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Finely dice the onion and pepper, or roughly chop and pulse with the garlic in a food processor until finely chopped.
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Heat olive oil in a large cast-iron pan over medium-high heat. Add the onion, pepper, and garlic and cook, stirring occasionally, until softened, about 7–9 minutes. Add paprika, garlic powder, cumin, and oregano and cook 1 minute until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
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Rinse the dried black beans in a strainer and pick through them, discarding debris or shriveled beans. Add the beans to the cooker with water, stock, chipotle peppers in adobo, and bay leaf. Season with salt and pepper (start with about 2 tsp salt and 1/2 tsp pepper and adjust later).
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Slow Cooker: Stir, cover, and cook on HIGH for 7–9 hours, until beans are very tender. Instant Pot: Seal the lid and set the valve to Sealing. Cook on High Pressure for 45 minutes (about 15–20 minutes to come to pressure). Allow a 25-minute natural release, then carefully release remaining pressure.
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Open the lid and taste. Add more salt if needed. Remove and discard the chipotle peppers and bay leaf. Stir in cilantro and a squeeze of fresh lime, if using.
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Serve with a slotted spoon as a side or incorporate into other recipes. Beans will thicken as they sit and often taste better the next day. Store beans in their cooking liquid and drain as needed when serving.
Recipe Notes
Storage: Let beans cool completely. Portion about 1½ cups into freezer-safe bags, leaving space for expansion. Seal and freeze up to 6 months.
Nutrition
Nutrition information is an approximation.