How To Cook Black Beans
Cooking dry black beans from scratch is so simple and they taste amazing! 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 | See blog post for more tips, notes and questions answered! | This recipe yields about 2 1/2C (690g) black beans in broth (with a bit drained off).
Servings 5 Servings | Recipe Yields about 2 1/2 C (690g) Beans
- 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
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 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
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.
*SALT: I typically salt conservatively when writing recipes. Feel free to add a full 1 tsp of fine sea salt to this recipe (this is what I do). Or salt 3/4 tsp, as written in the recipe, then taste at the end of cooking and add up to another 1/4 tsp if desired.
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).
Age of beans and cooking vessel will impact cooking times and amount of liquid lost during cooking. Check beans periodically during cooking to make sure they're always covered in water.
Calories: 133kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 575mg | Fiber: 6g | Sugar: 1g | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg