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Dry Black Beans REcipe

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! This recipe is 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). It doubles with ease!
Course Component, Side
Cuisine American, Mexican
Keyword Black Beans in the Oven, How to Cook Black Beans, How to Cook Dry Black Beans, Slow Cooker Black Beans
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 Servings
Calories 133kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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 and salt in the slow cooker. Lid and
    Soaked, Cook on High 2 -3 hours 
    Soaked, Cook on Low 4 -5 hours
    Unsoaked, Cook on High 3-4 hours
    Unsoaked, 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 Minutes
    Unsoaked, 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 Minutes
    Unsoaked, 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.


  • 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.



*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. 
FREEZER FRIENDLY: Cooked, black beans freeze with ease. Cool the beans completely before freezing then, freeze beans and cooking liquid in Mason jars leaving 1/2" head space at the top for expansion. Thaw in the fridge overnight, then use as 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). Double the recipe for 5 C cooked black beans (about three cans). 
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