black beans recipe

Our favorite black beans recipe that can be made in one pot on the stove. These beans are ultra-flavorful, creamy, and taste so much better than canned. Tips for adapting our recipe for a pressure cooker is provided in the recipe below. How to know when the beans are done: How soft the beans should be depends on what you plan to do with them. For dips and spreads, cook the beans until they are very soft and you can crush them easily with your fingers or a fork. For salads, topping rice and grain bowls, and for soups, cook the beans until tender, but not falling apart.

How To Cook Black Beans From Scratch

(450 grams) dried black beans, rinsed (about 2 cups)

garlic,

medium peeled onion, see notes

bay leaf

lime,

Water

Salt and fresh ground black pepper

How to Cook Black Beans From Scratch

Hello, Thank you for the recipe.  Just wanted to share our tradition (Persian) in cooking beans.  Before cooking any Legumes such as beans or chick peas we soak them one night and try to change the water every 2 hours to remove some indigestible sugars that cause flatulence and also helps in cooking with less time. Thank you for gibi

Save time with the Easy No-Soak way to cook Instant Pot Black Beans (Pressure Cooker Black Beans)! Tasty creamy hearty black beans recipe that&#x27;s perfect as a healthy side dish, burrito or taco filling, topping, or simple black beans soup.

Instant Pot Black Beans

(454 grams) black beans (, unsoaked)

(240 grams) onion (, chopped)

(27 grams) garlic cloves (, chopped)

stock

(2.7 grams) ground cumin

(0.6 grams) oregano

(0.4 grams) bay leaves

olive oil

Cilantro (, chopped)

½ teaspoon coarse kosher salt

Saute Onion in Instant Pot: Heat up Instant Pot using &quot;Sauté More&quot; function. Wait until it says &quot;HOT&quot; (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot. Add in chopped onions, then saute for 3 minutes.

Add Spice &amp; Garlic: Add in 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) oregano, and 3 bay leaves. Saute for another minute. Add in minced garlic, then saute for 30 seconds.

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Black Beans: Add in 1 lb (454g) black beans and ½ tsp coarse kosher salt. Pour in 5 cups (1.25L) unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 50 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.*Pro Tip: Adding salt to the black beans will not make it tough.

Season Black Beans: Taste and season black beans with more salt (for reference, 3 - 4 large pinches of salt worked best based on our testings).

Serve Instant Pot Black Beans: You can serve the black beans as a yummy side dish, topping, filling, or a simple Black Beans Soup. *Pro Tip: If serving as a Black Beans Soup, boil the black beans in Instant Pot (use &quot;Saute High&quot; function for another 4 - 5 minutes. This will add some more body to the soup. Stir occasionally. Garnish your black beans with chopped cilantro, then serve. Enjoy!~ :)

Here's the best trick: how to cook canned black beans in 5 minutes! This recipe transforms a bland can of beans into a flavor-packed dinner.

Easy Black Beans

black beans*

garlic

cumin

kosher salt

Drain the beans, but don&#8217;t rinse them. Mince the garlic.

In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned.

Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired. Store leftovers refrigerated for 2 to 3 days.

Good but even half was too much salt for us. Maybe if using unsalted beans. Will make again but with much less salt. Thank you for the recipe.

I drained the beans oops lol then I found the recipe and made it, I added a bit more spices and it was so good!

These Instant Pot black beans are easy to make, and the taste and texture is so much better than canned beans. With directions for how long to cook soaked and unsoaked black beans. These Instant Pot Black Beans freeze well so you can meal prep a big batch!

dry black beans

water

onion (chopped)

garlic (minced)

chili powder

pepper

salt (or

Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris.

Optional: Soak beans by placing beans in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.

Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.

Close the Instant Pot lid and turn the steam release valve to the sealing position.

Set the cook time using the Pressure Cook or Manual button, at high pressure:Unsoaked Beans: 25 minutes for firmer beans or 30 minutes for softer beans.Soaked Beans: 8 minutes for firmer beans or 10 minutes for softer beans.

The Instant Pot will take about 10-15 minutes to reach pressure and then the cook time will begin counting down.

When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).

Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.

Stir in salt. Serve.

Learn how to cook dry black beans from scratch. This black beans recipe is easy to make and full of flavor, resulting in a creamy interior while holding its structure and shape. A healthy side dish or perfect to use in salads, Buddha bowls, enchiladas, tacos, soups, and more!

Black Beans Recipe (From Scratch) 

lb. dried black beans (about 2 ¼ cups)

olive oil, more for drizzling

onion, diced

garlic cloves, chopped

salt

oregano

black pepper

bay leaves

Garnishes- lime, cilantro, jalapeno

Rinse

Saute

Heat oil in a Dutch oven or pot over medium-high heat. Saute onion and garlic, 3-4 minutes, stirring until fragrant. Add the spices, black beans, water, and salt, and give a good stir.

Boil

Simmer

Cover, and reduce heat to medium-low. Simmer gently until tender, yet still holding their shape, 1 to 2 hours. Check at 1 hour, then every 20 minutes.

Drain some or all the broth. 

Season

  Squeeze with lime juice, adjust salt and lime to taste, and drizzle with a little olive oil.

I made these in my Instant pot.  So easy and full of flavor - I put the salt in at the beginning. 
 I've learned that beans can seem a little mushy when they forst come out of the Instant pot.  But if you wait about 10-15 minutes they firm up to the perfect consistency.  Thank you... this one's a keeper!

Thank you for the directions for pressure cooking - the best way to reduce lectins and cook the perfect bean! The additional ingredients here keep the beans flexible for other dishes or as a side dish.

Made for supper tonight in the Instant Pot. Loaded on a baked sweet potato, crowned with cheddar and an avocado, tomatoes and onion salsa with lots of fresh coriander. They were delicious and healthy.

Made these in my IPot. I did end up cooking them longer than the recipe calls for but they were delicious and even got better after a couple of days. Ate them with eggs then made Pupusas with the rest.
My new go to black bean recipe!
Used Rancho Gordo black beans.

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