Print
Using a spoon to pick up a serving of homemade black beans made from scratch
4.34 from 18 votes

Easy 1-Pot Black Beans

Flavorful, easy-to-make 6-ingredient black beans cooked in 1 pot and that don't require soaking! A foolproof way to cook black beans from scratch. Perfect for tacos, nachos, enchiladas, taco salads, and more!
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 50 minutes
Servings: 10 (1/2-cup servings)
Category: Side
Cuisine: Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days

Ingredients

BEANS

  • 1 pound dry black beans* (rinsed and sorted // for soaking, see notes)
  • 3/4 cup white or yellow onion (gently peeled, not chopped)
  • 5 cloves garlic (smashed and peeled // but not diced)
  • 1 strip kombu* (seaweed to improve digestibility)
  • Water
  • Vegetable broth*
  • Sea salt + black pepper to taste

ADD INS (optional)

  • 1 tsp ground cumin (for smokiness)
  • 1-2 chipotle peppers in adobo sauce (for heat)

Instructions

  1. Add beans, onion, garlic, and kombu to a pot and cover with 3 inches water/vegetable broth. We went with a ratio of about 2/3 water and 1/3 vegetable broth for a little flavor.

  2. Cover and bring to a boil over high heat. Then reduce to a simmer and cook uncovered for 1 hour - 1 hour 45 minutes or until the beans are tender. If during that time the beans are no longer covered in enough liquid to cook, add more water or vegetable broth to just cover.
  3. Once tender, remove the onion and kombu and scoop out any excess liquid that’s making the beans soupy (some liquid is good, just scoop out any excess sitting at the top).
  4. Season beans to taste at this time. We added salt, cumin powder, and chipotle peppers in adobo sauce. Then increase heat to medium/medium-high (the beans should be bubbling) and cook - stirring occasionally (uncovered) - for 10-15 more minutes. The liquid should evaporate a bit more.

  5. Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
  6. Store beans well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).

Notes

*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked beans.
*We didn't find soaking necessary for texture and flavor. But if you'd like to soak the beans for improved digestibility, soak overnight in cool water, or for 6 hours. Then drain and proceed with recipe as instructed.
*Don't worry - you can't taste the kombu in the beans. It's just there to help improve digestibility.
*As the recipe is written, we used a ratio of 2/3 water + 1/3 vegetable broth.
*Method adopted from the talented folks at Serious Eats.
*Nutrition information is a rough estimate for 1 half-cup serving calculated without optional add-ins.

Nutrition Per Serving (1 of 10)