Cooking dry black beans from scratch is simple and worth the effort. Whether you’re cooking black beans in a crock pot, on stove top or in the oven, soaked or unsoaked, I’ve got you covered. Use your beans in Mexican food favorites such as my tasty Mexican Black Beans, or One Pan Mexican Quinoa. The possibilities are endless!
A Back Pocket Method
Knowing how to cook black beans is one of those methods to have in your back pocket. But there are things to look for and keep in mind when preparing them and it’s a little different for each method shared here.
This post is comprehensive, so if you’re simply looking for my favorite method of cooking black beans, jump to the recipe, look for the Slow Cooker Method, grab you beans and get your slow cooker out!
Three Ways to Cook Dried Black Beans
Cooking dry black beans is simple yet there’re many ways to get the job done. Freezer friendly, economical, less packaging waste and major flavor are just a few advantages of cooking dry black beans at home.
In this dry black beans recipe, I’m sharing three ways to cook black beans:
- In a slow cooker
- On the stove top
- In the oven
Now comes the question of the day…
Do Black Beans Need to Be Soaked Before Cooking?
Not necessarily, but if you’d like to reduce cooking time a bit, you can soak for 8-12 hours in room temperature water.
Depending on what cooking method you use, there will be time savings or not. Cooking soaked beans in the oven or stovetop is marginally time-saving. In the crock pot, you can save about an hour!
I like to soak beans but it doesn’t always work out that way. I either forget or just don’t plan ahead.
How to Season Black Beans
It was Samin Nosrat, the author of Salt Fat Acid Heat, who taught me that salt doesn’t toughen dry beans. Undercooking results in tough, dry beans. Salt actually tenderizes them. (However, there are other variables that can lead to tough beans such as hard water, and/or age of bean).
The solution for tough beans? Make sure they’re salted and keep cookin em’! Seasoning at the start of cooking allows time for those flavors to infuse the beans, for the most flavorful beans.
My favorite seasoning base for black beans is simple: salt, garlic and a bay leaf.
At a Glance: How to Cook Black Beans
With these things in mind, cooking black beans is simple. You just have to find what method works best for you.
- First, rinse and sort the dry black beans. Remove any debris such as stones.
- If soaking, cover black beans in water by about 4″ and soak for 8-12 hours. They’ll soak up quite a bit of liquid. Drain and rise the beans.
- Next, add the beans to a cooking vessel and cover in water. To the beans add salt, garlic and a bay leaf. These aromatics produce the best black bean flavor!
- Last, cook the beans according to recipe.
You Can Make Crockpot Black Beans
By far, this is my favorite method. Soaked, this cooking method produces the creamiest, most beautiful, beans of all. But cooking unsoaked beans creates a rich and flavorful bean broth that’s absolutely delicious (ideal if making soup).
Keep in mind, cook times in the recipe are a reflection of my particular slow cooker. Be sure to check the manufactures owners guide for guidance on cook times.
Cook Black Beans on the Stove
If I need a batch of black beans, but forgot to get em’ going in the crock pot, this is my next go-to method. It’s quicker than cooking black beans in the oven or the crock pot and the results are perfectly tender beans.
Using a Dutch oven helps retain moisture because the lid is tight fitting. If using a lidded sauce pot, be sure to check the water level in the pot throughout the cooking process as to not allow the beans to dry out.
Or, Cook Black Beans in the Oven
Cooking in the oven is my least favorite method because it seems most inefficient. Not only did it tie up the oven for 90 minutes, but it heats up the kitchen. Not a problem during winter, but in summer, there are better ways.
Soaked beans produce the creamiest result when compared to the no soak method. Using a Dutch oven helps retain moisture due to its tight fitting lid.
How Long to Cook Black Beans
Cook time depends on several factors:
- How fresh or old the beans are:
- The older the beans, the longer they take to cook. Try to cook dry beans within a year of purchase for best flavor and texture.
- Method of cooking and vessel used.
- Whether or not the beans are soaked or not.
- Hardness of your water.
Because of these variables, it’s important to keep an eye on the beans to make sure they’re covered in cooking liquid at all times.
When are the Beans are Done?
The beans are done cooking when they’re tender, but firm, have a creamy interior and are not mushy or falling apart. Some skin peel is normal.
Results of All This Testing
I tested soaked and unsoaked beans for this dry black beans recipe using three cooking methods. I did not test the quick soak method where dry beans are brought to a simmer, removed from heat, and lidded for an hour before cooking.
If going on taste alone, I prefer not soaking simply because it produces a little bit more flavorful bean. Too, unsoaked cooked beans leave behind a rich and delicious bean broth.
However, as far as texture goes, I found soaking produces the most in-tact, unsplit and creamiest interior when cooking on stovetop and slow cooker.
My Favorite Dry Black Bean Cooking Method?
The unsoaked, slow cooker method is my favorite method for cooking dry black beans. The beans are in tact, with little splitting, tender, moist, creamy and the broth is so flavorful. Slow cooked dry beans take a bit more planning because of the long cook time, but working them into a weekend meal prep sesh always saves time and my sanity during the work week.
A Review of How to Cook Dry Black Beans
With so many variables and ways to cook dried black beans, it’s difficult to give a straight forward ‘recipe‘. Use my recipe as a guide to cooking the most flavorful, creamy and delicious cooked black beans from scratch, keeping these things in mind as you discover what method produces the best results for you.
- EQUIVALENTS: 1, 15 oz (425g) can of black beans yields about 1 3/4 C beans. This recipe yields about 2 1/2 C (690g) black beans in broth (with a bit drained off). Double the recipe for 5 C cooked black beans (about three cans).
- If not cooking dry black beans in a crock pot, I recommend using a Dutch oven if possible, because they have a tight fitting lid, to retain maximum moisture. They are a highly versatile piece of kitchen cookery. I love this 5.5 quart Dutch oven (Cocotte) and use it for SO many things, like baking bread, braising, cooking soup, stews and curry.
- Find the freshest black beans you can get your hands on. Buying in bulk is economical, and stock is usually refreshed often. Sometimes you can find black beans at your local farmers market.
- Use a soak or no soak method for this dry black beans recipe depending on your time, and planning.
- SALT: at the beginning of cooking for best flavor!
Recipes to Enjoy Your Home Cooked Black Beans With
- Enchiladas:
- Salads:
- Tacos/Tostadas:
- Sweet Potato and Black Bean Tacos – super easy!
- Black Bean Tostadas – easy!
- Tacos Rancheros
- Veggie Burger:
- Stuffed:
- Casserole:
- Bowl:
How to Cook Dried Black Beans (Soak or No Soak)
Ingredients
- 1 C (195g) Dry Black Beans, rinsed and sorted, remove any stones/debris
- 4 C (950g) Water
- 3/4 tsp Fine Sea Salt, see notes
- 1 Fat Clove of Garlic, Smashed
- 1 Bay Leaf
- Squeeze of Fresh Lime, optional
Instructions
- If Soaking: Place the dry beans in a large bowl and cover with about 4" of water. Allow to soak overnight. Drain and rinse the beans.
A. For the Slow Cooker:
- Depending on the crock pot used and age of beans, these times will probably vary. Be sure to check the manufactures owners manual for guidance on cook times. Place the beans, water, garlic, salt and bay leaf in the slow cooker. Lid and Soaked, Cook on High 2 -3 hours Soaked, Cook on Low 4 -5 hoursUnsoaked, Cook on High 3-4 hoursUnsoaked, Cook on Low for 6-7 hours (I've had this method take up to 8 hours before)
B. On the Stove Top:
- Place the beans, water, salt and bay leaf in a Dutch oven. Bring to a boil, turn heat to low, lid and simmer covered.Soaked, Cook the Beans for 45-60 MinutesUnsoaked, Cook the Beans for 50-65 Minutes (I had this method take up to 2.5 hours recently)
C. In the Oven:
- Preheat the oven to 325F (165C). Place the beans, water, salt and bay leaf in a Dutch oven . Lid and…Soaked, Bake the Beans for 75-90 MinutesUnsoaked, Bake the Beans for 85-95 Minutes
During Cooking:
- While the beans are cooking, check on them periodically to make sure they have enough water. If the surface of the water falls below the beans, that's too far. Add more water when needed to keep the beans hydrated. If using a Dutch oven or the slow cooker, this isn't generally a problem.
- At the end of cooking, taste for salt adjustment and add a squeeze of lime if desired.
Storage:
- Store cooked black beans in their cooking liquid in a lidded container for up to two days in the refrigerator or up to a month in the freezer.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
You are amazing too share healthy food
I just wanted to thank you
Thank you for your note and sending a smile, Diana!
I soaked the beans and your recipe came out perfectly on my first attempt! I appreciate your entire recipe flow, the detail, different cooking options, video, and overall simplicity. I look forward to experimenting more in the near future. Great work!
Loved reading your note, Lori! Thank you for giving the beans a go and feedback. I SO appreciate it!
The recipe is for dry beans, but what is the recipe for soaked beans?
Hi Stephanie! The recipe for soaked beans (or unsoaked) is on the recipe card. Measure your dry beans and follow the soaking instructions. Then choose your cooking method. Each method has instructions for soaked or unsoaked beans.
something I found out recently is that the fibers in beans does not get digested, but passes through your stomach. then, it ferments in your system, releasing the notorious gas. If you soak your beans for 24 hours. the fibers break down and flowers smell prettier. Love to hear anyone’s feedback if they find this to work for them.
Just an FYI for Texans, in warmer weather, if you soak beans overnight, you should do so in the fridge. You run a risk of the beans going sour. Room temp even with AC is not cool enough.
We grow our own black beans. The first year, they cook really quickly so I have to watch not to let them get too mushy. Very easy to grow and the flavour is great.
Amazing Tina! Are your beans dry when you cook them, or fresh? Thank you for your note and recipe rating!
It doesn’t say what to do with the lime gonna squeeze it in there when they’re done cooking. Be back to rate it
Hi Samantha! It’s “During Cooking #2” right when you’re adding it! I hope you love the beans ☺️