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 and sharing my Pinto Beans, I became hooked on cooking beans in the pressure cooker and slow cooker. This Black Beans recipe is the result — the absolute best in my book.
I prefer making beans from scratch instead of using canned for several reasons:
- Great for meal prep: Make a large batch at the start of the week and use them in many meals.
- They improve with time: Flavors deepen after resting, so leftovers often taste better the next day.
- Superior texture and flavor: From-scratch black beans have a creamier texture and fresher flavor than most canned options.
- Economical: Dried beans cost much less than canned, making them budget-friendly.
I’m obsessed with this recipe and can’t wait to hear what you think!
Ingredients You’ll Need
Ingredients In This Black Beans Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Dried black beans | No soaking needed — rinse well in a fine-mesh sieve and pick out any debris before cooking. |
| Onion, bell pepper & garlic | A food processor speeds up chopping and gives an even texture and balanced flavor. |
| Spices & seasonings | Briefly toasting spices with the veggies releases more aroma and depth. |
| Chipotle peppers in adobo | Adjust amount to taste. They add warm smoky flavor; remove them after cooking if you prefer milder heat. |
| Stock, water & finishers | Use good-quality stock for the best flavor. 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, add the beans, liquids, chipotle, and bay leaf. Cook on High Pressure 45 minutes; allow a 25-minute natural release. Season to taste, then finish with lime and cilantro.
- Slow Cooker: Sauté the aromatics in a skillet, transfer everything to the slow cooker, and cook on HIGH for 7–9 hours until the beans are silky tender. Season and finish as above.
Quick Tip
Leftover chipotle peppers? Spoon peppers and sauce onto a parchment-lined sheet, freeze for an hour, then transfer to a zip-top bag. Freeze up to 6 months and microwave briefly to thaw a portion as needed.
How To Put These Beans To Use!
Once cooked, these black beans are versatile. Serve them as a side or incorporate them into many recipes. Ideas include:
- Tacos: Fill tacos for vegetarian or mixed-protein versions.
- Rice bowls: Serve over cilantro-lime rice and drizzle with cilantro-lime sauce.
- Soups & chili: Stir into chili or vegetable soups for added protein and texture.
- Salads: Toss into taco salads or grain salads for extra heartiness.
- Wraps & more: Use in wraps, quesadillas, tostadas, or any dish that calls for beans.
Storage
Leftover beans: Cool completely, portion into 1½-cup amounts, place in labeled freezer bags, and freeze for up to 6 months. Thaw overnight in the refrigerator 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 vegetable stock to keep it vegetarian
- 2 heaping tablespoons chipotle peppers in adobo sauce measure peppers and surrounding sauce; adjust for heat
- 1 bay leaf
- 1/3 cup finely chopped cilantro optional
- Fresh lime juice optional, for finishing
Instructions
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Finely dice the onion and bell pepper, or roughly chop and pulse with 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 onion, pepper, and garlic; cook, stirring occasionally, until softened, about 7–9 minutes. Add paprika, garlic powder, cumin, and oregano and cook 1 minute more until fragrant. Scrape the mixture into the Instant Pot or slow cooker.
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Rinse dried black beans and pick through them, discarding any debris. Add beans to the cooker with water, stock, chipotle peppers in adobo, and bay leaf. Season with salt and pepper (about 2 tsp salt and ½ tsp pepper to start; adjust to taste).
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Cook: Slow Cooker — stir, cover, and cook on HIGH for 7–9 hours until beans are very tender. Instant Pot — seal lid, set to High Pressure for 45 minutes (about 15–20 minutes to come to pressure). Allow a 25-minute natural release, then carefully release any remaining pressure.
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Remove 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 juice, if using.
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Serve with a slotted spoon as a side or use in other recipes. The beans will thicken as they cool and often taste better the next day. Store them in their cooking liquid and drain as needed.
Recipe Notes
Note 1: If you’re sensitive to heat, add only the chipotle peppers (omit extra sauce) and remove them as soon as cooking finishes. Leaving the peppers in longer increases heat.
Storage: Cool beans completely. Portion 1½ cups into freezer-safe bags, leave room for expansion, seal, and freeze up to 6 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.