Savory Black Bean Delight

Author’s Note: The Secret to Better Black Beans

After sharing my popular Pinto Beans recipe, I became a huge fan of using pressure cookers and slow cookers for beans. Today, I’m excited to present this Black Beans recipe. I truly believe these are the absolute best you’ll ever taste.

I love making beans from scratch. Here’s why you should too:

• Perfect for Meal Prep: Prepare a large batch at the beginning of the week. Use them in countless meals throughout the week.
• They Get Better with Time: The flavor deepens as they sit. Leftovers taste even better each day!
• Canned beans are convenient, but the flavor and texture of homemade black beans are unmatched. These taste like they’re from my favorite local Mexican restaurant.
• Dried beans are much more affordable than canned. This is a great way to save money.

I’m completely obsessed with this black beans recipe and I can’t wait to hear what you think!

Essential Ingredients for Delicious Black Beans

Let’s dive into what makes this black beans recipe so fantastic. Using fresh, quality ingredients really elevates the flavor profile. Here’s a breakdown of the key components:

Making the Perfect Black Beans: Step-by-Step Instructions

Ready to make some amazing black beans? Whether you’re using an Instant Pot or a slow cooker, the process is straightforward. Here’s a breakdown of both methods:

1. Instant Pot:
   • Sauté the onion, bell pepper, and garlic in the Instant Pot with the olive oil. Cook until softened, about 5-7 minutes.
   • Add the spices (paprika, garlic powder, cumin, oregano) and cook for another minute until fragrant.
   • Add the rinsed black beans, water, stock, chipotle peppers, and bay leaf to the pot. Stir well.
   • Close the lid and set the valve to “Sealing.” Cook on High Pressure for 45 minutes, followed by a natural pressure release for 25 minutes.
   • Carefully release any remaining pressure. Open the lid and remove the chipotle peppers and bay leaf.
   • Season with salt and pepper to taste. Finish with fresh lime juice and chopped cilantro.
2. Slow Cooker:
   • Sauté the onion, bell pepper, and garlic in a skillet with olive oil until softened.
   • Add the spices and cook for another minute until fragrant.
   • Transfer the sautéed vegetables to the slow cooker.
   • Add the rinsed black beans, water, stock, chipotle peppers, and bay leaf to the slow cooker.
   • Cook on HIGH for 7-9 hours, or until the beans are silky-tender.
   • Remove the chipotle peppers and bay leaf.
   • Season with salt and pepper to taste. Finish with fresh lime juice and chopped cilantro.

Quick Tip: Dealing with Leftover Chipotle Peppers

Have leftover chipotle peppers? Don’t let them go to waste! Spoon dollops of the peppers and sauce onto a parchment-lined baking sheet. Freeze for about an hour, then transfer the frozen dollops to a zip-top bag. Store in the freezer for up to 6 months. When needed, microwave for 15 seconds to thaw a small portion.

Endless Ways to Enjoy Your Homemade Black Beans

Once you’ve made this Black Beans recipe, the culinary possibilities are endless! Serve it as part of a larger meal or incorporate it into a variety of dishes. Here are some tasty ideas:

• Tacos: Create delicious black bean tacos, vegetarian tacos, or unique butternut squash tacos.
• Rice Bowls: Spoon the beans over fluffy cilantro-lime rice and drizzle with creamy cilantro-lime sauce.
• Soups & Chili: Add extra protein and texture to your favorite chili or vegetable soup.
• Salads: Boost your taco salads, like chicken taco salad or turkey taco salad, with a scoop of black beans.
• Wraps & More: Use them in wraps, savory quesadillas, crispy tostadas, or any other recipe that calls for beans.

Proper Storage for Optimal Freshness

Leftover beans: Allow the beans to cool completely. Divide them into 1½-cup portions and place them in labeled freezer bags. Freeze for up to 6 months. Thaw overnight in the refrigerator or add directly to soups for quick and easy meals.

More Recipes to Utilize Leftover Black Beans

Looking for more inspiration? Here are some delicious recipes where you can put your leftover black beans to good use:

Black Bean Corn Salad

A refreshing and vibrant salad with black beans, corn, avocado, and a zesty dressing.

Kale Couscous Salad

A hearty and nutritious salad with kale, couscous, and black beans for added protein.

Chicken Fajita Bowl Recipe

Customize your fajita bowl with chicken, rice, vegetables, and a generous serving of black beans.

The BEST Cowboy Caviar Recipe

A flavorful dip or salad made with black beans, corn, bell peppers, and a tangy vinaigrette.

Detailed Recipe Card

Recipe Name: Black Beans (Instant Pot or Slow Cooker)

Description: This is my go-to Black Beans recipe. No soaking required, just tender beans with rich flavor and a touch of spice.

Author: Chelsea Lords

Prep Time: 20 Minutes

Cook Time: 7 Hours

Total Time: 7 hours 20 Minutes

Serving Size: 3 cans (equivalent to 3 cans of black beans)

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 stock or vegetable stock (I recommend Swanson)
• 2 heaping tablespoons chipotle peppers in adobo sauce (measure the peppers and surrounding sauce, see note 1)
• 1 bay leaf
• 1/3 cup finely chopped cilantro (optional)
• Fresh lime juice (optional)

Instructions:

• Finely dice the onion and pepper, or roughly chop them and add to a food processor with the garlic cloves. Pulse until finely chopped.
• 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. Add paprika, garlic powder, cumin, and oregano. Cook for 1 minute, until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
• 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 teaspoons salt & 1/2 teaspoon pepper, but adjust to preference.)
• 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.
• Remove the lid and taste. Add more salt as needed (I usually add another 1 teaspoon, 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.
• 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.