How to Cook Black Beans?
Learn how to cook black beans perfectly from scratch. These cooked beans are creamy, packed with flavor, and taste better than canned beans. Along with detailed instructions on the stovetop, I have added instant pot instructions, too.
Servings: 3 cups
Calories: 293kcal
Equipment
- Pressure cooker
- Instant Pot
Ingredients
- 1 cup Dried black beans
- 1 teaspoon Red chile flakes
- 4 to 5 Garlic cloves peeled
- Zest of 1 lemon
- 1 teaspoon Salt
- 1 teaspoon Cumin powder
- 2 Bay leaf
- 1 ½ tablespoon Oil
- Water as needed
Instructions
How do you cook black beans on a stovetop with a pressure cooker?
- This is the fastest way you can cook black beans.
- Rinse and soak the black beans in water for 8 hours or overnight.1 cup Dried black beans
- Drain and add the beans to the pressure cooker.
- Add chile flakes, garlic, lemon zest, salt, cumin powder, bay leaf, oil, and 3 to 3 ½ cups of water and mix well.1 teaspoon Red chile flakes, 4 to 5 Garlic cloves, Zest of 1 lemon, 1 teaspoon Salt, 1 teaspoon Cumin powder, 2 Bay leaf, 1 ½ tablespoon Oil, Water
- Bring this to a boil on medium flame. Cover the pressure cooker with the lid and cook for 2 whistles, which may take 12 to 20 minutes.
- Once the pressure drops, open the lid, use it as needed, and enjoy.
How to cook black beans on the stove?
- Add the soaked and drained black beans and, all the other ingredients, and water. See that the water is atleast 3 to 4 inches above the black beans.
- Bring it to boil on high heat. Stir and simmer until the beans are tender approzimately for 1 ½ to 2 hours.
- Taste-check and adjust the seasoning as needed. If the beans look dry and uncooked, add more water and continue cooking.
Black beans instant pot
- Add the soaked and drained beans with all the ingredients and water atleast 2 inches above the beans, but do not cross the "max fill line".
- Seal your IP lid and cook on HIGH PRESSURE for 30 minutes. Let it release any pressure naturally for 20 minutes, and then remove any remaining pressure manually.
- Open the lid; the beans should be tender. If they are hard, close the lid and PRESSURE COOK for another 10 minutes.
Video
Notes
- Add chopped cilantro and lemon juice once the beans are cooked.
- The cooked beans can be stored in the refrigerator for up to 5 days and in the freezer for up to 3 months.
- The cooking time will vary based on how fresh your beans are. Fresher beans will cook faster.
- Add water and continue cooking if the beans are still not soft and tender in any of the methods.
- Any excess water left can be used to make soup or as broth.
- I left the garlic cloves as they were after cooking. You can mash them using the back of a spoon and add them to the beans.
Nutrition
Calories: 293kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 791mg | Potassium: 1000mg | Fiber: 10g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 4mg