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A bowl of beautifully cooked black beans, topped with a sprig of cilantro and paired with a wooden spoon, rests on a pristine white surface. Nearby, two glasses of water and tortillas await to complement this delightful dish.
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How To Cook Black Beans From Scratch (+ Flavor Guide!)

Take your home-cooked meals to the next level by learning how to cook black beans from scratch using your favorite brand of dried beans. You don't even need to soak the beans, making it a simple vegetarian option for any day of the week!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Appetizers, Main Dishes
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: how to cook beans, how to cook black beans, no soak black beans, stovetop black beans
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Cinco de Mayo
Time: 60 minutes or more
Servings: 5 cups of black beans
Author: Sarah Bond

Ingredients

Core Ingredients

  • 1 lb black beans 453 g
  • 8 cups water 1.9 L
  • 1 tsp salt

Optional Flavors

  • 6 cloves garlic peeled and lightly smashes
  • 1 white or yellow onion skin removed and halved, roots intact
  • 2 bay leaves
  • 1 orange rinsed and halved

Instructions

  • Prep: Spread dry beans onto a clean counter or baking sheet. Pick out any stones or bad looking beans. Transfer beans to a colander and rinse.
    A pile of black beans scattered on a white surface invites curiosity for those eager to learn how to cook black beans.
  • Cook: Combine beans, water, and optional flavors in a large pot (water should cover beans by about 3 inches, if not add more water). Bring to a boil, then reduce to a gentle simmer. Let simmer uncovered for 1 to 2 hours, or until beans are tender. If they run out of water before tenderizing, add more as needed.
    Viewed from above, a pot filled with the essentials for mastering how to cook black beans: dry black beans accompanied by two onions and three garlic cloves.
  • Finish: When beans are tender, mix in salt. If they are still too liquidy for your liking, spoon out some of the juice then increase the heat for a few minutes to evaporate out excess moisture, stirring often.
    A pot of cooked black beans with a wooden spoon, partially submerged in liquid, perfectly illustrates how to cook black beans to achieve a rich and hearty texture.

Notes

Store cooked beans in an airtight container in the fridge for up to 5 days, or freeze for a few months.

Nutrition

Serving: 0.5cups | Calories: 114kcal | Carbohydrates: 20.4g | Protein: 7.6g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 204mg | Potassium: 305mg | Fiber: 7.5g | Sugar: 0g | Calcium: 23mg | Iron: 2mg
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