Cooking black beans from scratch might sound like a daunting task, but it’s actually incredibly easy and rewarding. Ditch the canned beans and unlock a world of richer flavor and creamier texture by learning how to cook dried black beans at home. This guide will walk you through the simple steps, offering tips and tricks to make perfectly cooked black beans every time. Whether you’re planning a hearty side dish or prepping for your favorite black bean recipes, mastering this kitchen basic will elevate your cooking.
Last weekend, staring into my pantry, I rediscovered a forgotten bag of dried black beans. Life in a recipe-testing kitchen is busy, and these beans had been patiently waiting their turn. With a snowstorm raging outside, venturing to the grocery store was out of the question. It was the perfect opportunity to embrace the cozy kitchen vibes and cook those black beans from scratch.
While canned black beans are undeniably convenient for a quick meal, homemade black beans are a game changer when you have a little extra time. They boast a depth of flavor and a delightful creaminess that canned versions simply can’t match. The cooking liquid itself becomes a flavorful broth, infused with cumin and garlic. Just like their canned counterparts, these homemade gems are fantastic in tacos, enchiladas, and countless other black bean dishes. However, they truly shine as a standalone side dish, showcasing their robust taste and satisfying texture.
Below, you’ll find my straightforward method for cooking black beans from scratch. The process is largely hands-off, making it an ideal weekend kitchen project. Cook a large batch, enjoy some for dinner, and freeze the rest for future meals. Having a stash of perfectly cooked black beans on hand means you’re always ready to whip up delicious and healthy meals whenever the craving strikes!
How to Cook Black Beans From Scratch: Step-by-Step
My approach to cooking black beans diverges slightly from how I prepare other types of dried beans. For black beans, especially when I intend to use them in dishes like tacos or enchiladas, I prefer them to maintain their shape. Therefore, I skip the soaking step. Interestingly, I’ve also found that not soaking the beans results in a richer, creamier cooking liquid, which enhances their appeal as a side dish. So, no soaking required! Just follow these simple steps:
- First, sort and rinse your dried black beans. Pour the beans into a colander and carefully pick out any small stones, debris, or shriveled beans. Rinse them thoroughly under cool running water, then transfer the cleaned beans to a large pot.
- Next, add water and flavor-boosting seasonings. To achieve a luscious, flavorful cooking liquid, I precisely measure the water. For every cup of dried black beans, I start with 4 cups of water. You may need to add more water during cooking to ensure the beans remain submerged. Once the water is in the pot, stir in cumin, olive oil, salt, and pepper. Bring the pot to a rolling boil over high heat.
- Once boiling, reduce the heat to a gentle simmer. Lower the heat to medium-low, so the beans are gently bubbling. Cook, uncovered, until the black beans are tender. Begin checking for tenderness around the 1-hour mark, and then every 15 minutes thereafter. The cooking time can vary from 1 hour to 2.5 hours, depending on the freshness of your beans. About 15 minutes before the beans are expected to be done, stir in the grated garlic.
- Finally, season to perfection. Taste the cooked beans and their broth. Adjust the seasoning by adding more salt and pepper to taste. Now’s the time to get creative with flavor! Consider spicing them up with chili powder, dried Mexican oregano, a squeeze of fresh lime juice and lime zest, and/or a sprinkle of chopped fresh cilantro. Enjoy your homemade black beans!
Find the complete recipe with exact measurements at the bottom of this article.
Top Tips for Cooking the Best Dry Black Beans
- Don’t be shy with the salt! Add it early. You might have heard the myth that adding salt at the beginning of cooking beans can toughen them or prolong the cooking time. However, in my experience, this simply isn’t true for black beans. I’ve even conducted side-by-side tests, cooking two pots of beans – one salted at the start, the other unsalted – and found no difference in cooking time. The salted beans, however, tasted significantly better. So, confidently season your beans from the start!
- Freshness is key to quicker cooking and better flavor. The most significant factor influencing the cooking time of dried beans isn’t when you add salt, but the freshness of the beans themselves! Whenever possible, purchase your dried beans from sources with high product turnover, like specialty grocers or farmers’ markets. Fresher beans will cook more quickly and have a more vibrant flavor.
- Add kombu for easier digestion. For those seeking to make beans more digestible, simmering them with a piece of kombu kelp is a traditional technique. If you wish, add a small piece of rinsed kombu to the pot after it reaches a boil and you reduce to a simmer. Be careful not to boil the kombu vigorously, as this can impart a bitter taste to the broth.
- Cook a big batch and save time later. Since you’re taking the time to cook black beans from scratch, it makes sense to cook a larger quantity. Enjoy some immediately, and store the leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. You have the option to drain the beans before storing or to keep them submerged in their flavorful cooking liquid. Both methods work well!
Delicious Black Bean Recipe Ideas
Once you’ve mastered the art of cooking black beans, you’ll discover endless culinary possibilities. For a simple yet flavorful side dish, season them with lime juice and zest, a pinch of chili powder, dried oregano, and/or fresh cilantro. Serve alongside your favorite Mexican-inspired or Latin American dishes, such as tacos or taquitos. Paired with fluffy cilantro lime rice, they can even be a satisfying and complete vegetarian meal on their own!
Cooked black beans are also incredibly versatile in more complex dishes. They form the heart of classic comfort foods like Black Bean Burgers and Black Bean Soup. They’re also a fantastic way to add plant-based protein and substance to vegetarian main courses like Stuffed Bell Peppers, hearty Stuffed Poblano Peppers, and even vegan meatballs.
But the versatility doesn’t stop there! Black beans are also delicious additions to burritos, vibrant salads, grain bowls, and so much more. Explore the diverse world of black bean cuisine with these recipe ideas:
- Black Bean Salsa: Combine cooked black beans with corn, red onion, bell pepper, cilantro, lime juice, and your favorite seasonings for a zesty salsa.
- Black Bean and Corn Salad: Toss black beans with sweet corn, avocado, tomatoes, and a light vinaigrette for a refreshing salad.
- Black Bean Burrito Bowls: Create a customizable bowl with black beans, rice, salsa, guacamole, and your choice of toppings.
- Spicy Black Bean Dip: Blend cooked black beans with chipotle peppers in adobo sauce, garlic, and lime juice for a flavorful dip.
- Black Bean Chili: Use your homemade black beans as the star ingredient in a hearty and flavorful chili.
Let me know in the comments what are your favorite black bean recipes to try!
More Essential Cooking Basics to Explore
If you enjoyed learning How To Cook Black Beans from scratch, expand your culinary skills by exploring these other pantry staples:
How to Cook Black Beans Recipe
(Yields: Approximately 12 servings)
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Learn how to cook black beans from scratch! These creamy and flavorful beans are perfect as a side dish or as a key ingredient in various black bean recipes like tacos and enchiladas.
Ingredients
- 2 cups dried black beans
- 8 cups water, plus extra as needed
- 2 teaspoons ground cumin
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons sea salt
- Freshly ground black pepper to taste
- 1 (3-inch) piece kombu, rinsed (optional, for digestibility – see notes)
- 3 cloves garlic, grated
Optional Flavor Enhancements:
- Chili powder
- Mexican oregano
- Lime juice and zest
- Fresh chopped cilantro
Instructions
- Sort and Rinse: Place the dried black beans in a large colander and sort through them, removing any stones or debris. Rinse the beans thoroughly under cool running water.
- Combine Ingredients and Simmer: Transfer the rinsed beans to a large pot or Dutch oven. Add 8 cups of water, cumin, olive oil, salt, and a few generous grinds of black pepper. Bring the mixture to a boil over high heat. Reduce the heat to low, add the kombu (if using), and simmer gently, uncovered, until the beans are tender. Start checking for tenderness after 1 hour, and then every 15 minutes. Cooking time can range from 1 to 2½ hours, depending on bean freshness. Add more water during cooking if needed to keep the beans submerged.
- Add Garlic and Finish: Remove the kombu from the pot. During the last 15 minutes of cooking, stir in the grated garlic.
- Season and Serve: Season the cooked beans to your liking with chili powder, oregano, and additional salt and pepper, if desired. Allow the beans to cool slightly in their cooking liquid for a thicker broth. Just before serving, stir in lime juice, zest, and fresh cilantro, if desired.
Recipe Notes
- Storage: Store leftover cooked black beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Beans can be stored in their cooking liquid or drained.
- Kombu Tip: Kombu is optional but may help make the beans more digestible. Avoid boiling kombu vigorously to prevent a bitter flavor.
