Cooking dry black beans from scratch is so simple and worth the effort! Whether you’re cooking black beans in a crock pot, stove top or in the oven, soaked or unsoaked, I’ve got you covered! vegetarian + vegan + gluten free
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.
Three Ways to Cook Black Beans
Cooking dry black beans is so simple and there’re many ways to get the job done. Freezer friendly, economical, less packaging waste and major flavor are just a few benefits 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 come the questions of the day…
To Soak or Not to Soak Dry Beans
There seems to be such a debate on whether or not we have to soak black beans before cooking them. I’ve learned it’s really about the end goal. The reason why beans are soaked is two fold: A. to reduce cook time and B. to neutralize phytic acid (an anti-nutrient) and to break down difficult to digest complex sugars.
As far as reducing cook time, it’s pretty marginal, so soaking to save time is a moot point. If soaking dry beans to optimize nutritional value, soaking for at least eight hours reduces phytic acid and boosts other nutrients (Sources: Dr. Axe and Nourishing Traditions)
I like to soak my beans to optimize their nutritional value, 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 Salt Fat Acid Heat where I learned salt doesn’t toughen dry beans. Undercooking results in tough, dry beans. Salt actually tenderizes them! 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.
How to Make Black Beans
With these things in mind, cooking black beans is simple. You just have to find what method works best for you. Here’s how to do it:
- 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 8-24 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.
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 the cook.
- Method of cooking and vessel used.
- Whether or not the beans are soaked (soaking only shortens the time marginally).
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. If they start to dry out, add a bit more water to make sure they’re covered.
When are the Beans are Done?
The beans are done cooking when they’re tender, but firm, not mushy or falling apart. Some skin peel is normal.
How to Make Crockpot Black Beans
By far, this is my favorite method. Soaked, this method produces the creamiest, most beautiful, beans of all. But unsoaked leaves a rich and flavorful broth. Here’s how to do it:
Place the beans, water, salt and bayleaf in the slow cooker. Lid and…
- Soaked, Cook on High: cook for, 2 -3 hours
- Soaked, Cooked on Low: cook for, 4 -5 hours < < < FAVORITE for health
- Unsoaked, Cook on High: cook for 3-4 hours
- Unsoaked, Cook on Low: cook for 6-7 hours (this method has taken up to 8 hours before) < < < FAVORITE for taste
Keep in mind, these cook times are a reflection of my particular slow cooker. Depending on the crock pot used and other variables, these times will probably vary.
How to 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 lovely. Using a Dutch oven helps retain moisture because the lid is tight fitting. If using a lidded oven proof 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.
Place the beans, water, salt and bayleaf in a Dutch oven. Bring to a boil, turn heat to low, lid and simmer covered checking occassionally to make sure the beans are still covered in water.
- Soaked, Cook the Beans for 45-60 Minutes
- Unsoaked, Cook the Beans for 50-65 Minutes
How to Cook Black Beans in the Oven
Cooking in the oven was 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 produced the creamiest result when compared to the no soak method. Using a Dutch oven helps retain moisture.
Place the beans, water, salt and bayleaf in a Dutch oven . Lid and…
- Soaked, Bake the Beans for 75-90 Minutes
- Unsoaked, Bake the Beans for 85-95 Minutes
How to Cook Black Beans Fast
Well, you’ll need a pressure cooker – of which I don’t have. But Denise at Sweet Peas and Saffron has a tutorial on how to do it! Find the recipe on her blog.
Results of All This Testing?
For this dry black beans recipe, I tested soaked and unsoaked beans 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 richer 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 this recipe as a guide to cooking the most flavorful, creamy and delicious homemade black beans ever, keeping these things in mind as you discover what method produces the best results for you.
- If not cooking dry black beans in a cock 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 my 5.5 quart Dutch oven (Cocotte) and use it for SO many things, like baking bread, braising, cooking soup, stews and curry. I even make Thai Fried Rice in it!
- If cooking stove top or in the oven, check the pot periodically to make sure the beans aren’t drying out. If they’re getting dry or low in water, add a bit of water to cover them back up.
- 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 them at your local farmers market.
- Use a soak or no soak method for this dry black beans recipe depending on your goals, time, and planning.
- Salt at the beginning of cooking for best flavor!
Recipes to Enjoy Your Black Beans In
- Easy Mexican Black Beans
- Skillet Enchiladas Verde
- Quinoa Salad with Black Beans and Sweet Potatoes
- Black Bean Walnut Burgers with Saucy Sweet Onions
- Tex Mex Stuffed Peppers
- Chipotle Black Bean Dip
- Roasted Stuffed Poblanos
- Quinoa Enchilada Bake
How To Cook Black Beans
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
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:
- Place the beans, water, garlic and salt 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 bayleaf 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
C. In the Oven:
- Preheat the oven to 325F (165C). Place the beans, water, salt and bayleaf 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.
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.
Great post Traci! Thanks for all the info. I usually cook my black beans on the stove top, and never really thought of cooking them in my crock pot. I’ll give that a try next time!
This is a great overview, Traci. I think people find cooking beans from scratch a bit daunting, but you’ve laid it all out and it’s really straightforward. Love that you’ve given options on how to cook – stovetop, etc… Not everyone has a crock pot, so options are great. And YES to salting and seasoning before hand – glad you brought that point up since there’s a lot of conflicting info about that. Thanks for all the great info!
I don’t know why I’ve never thought about cooking beans in the crock-pot! What a great idea. Garbonzon beans are a staple for me. Would you suggest doing anything different for cooking garbonzos with this crockpot recipe? BTW I am a fellow Washingtonian. I do envy your part of the PNW, I split my time between Spokane and Ashford (near Mt. Rainier).
Thank you for dispelling the salt rumor. I have never tried adding it during cooking for fear of toughening the skin. I will definitely give these a try…with salt ;)
Hey Tracy,
I just upgraded my old toaster oven. I absolutely love the new Breville Smart oven with the air fry option. So many updates including a light! It’s pricy but worth every penny!
Also would love to know the Vietnamese restaurant you like.
Lastly, we always make beans from scratch and freeze them. So much flavor.
All the best,
Laura
You forgot one method…a pressure cooker! Done in an hour or less.
Hi Kathleen! I wrote about the pressure cooker in the post – with a link to a PC recipe! But not in the recipe itself because it’s not an electric I keep in my kitchen. I only write about recipes I make and test. I hope this helps!
Leave it to you to make a simple bowl of black beans look so inviting! Such a thorough and helpful post paving the way for more goodness to follow. Enjoy your adventures in Seattle!