How to Cook Dried Black Beans

Black beans in a large serving bowl after being cooked on the stovetop.

Learn how to cook black beans on the stove after soaking, plus tips for storage and freezing.

Course Main Course, Side Dish

Cuisine American, Mexican

Prep Time 5

Cook Time 45

Soaking Time 6

Total Time 6 50

Servings cups

Calories 258kcal

Author Lizzie Streit, MS, RDN

Equipment

Bowl for soaking
Large pot or Dutch oven

Ingredients

1 pound dried black beans
2 bay leaves optional
1 teaspoon salt omit or decrease as desired
Garlic, onion, paprika, chili powder, cumin, or oregano optional seasonings to add

US Customary - Metric

Instructions

Rinse the black beans under running water to clean. Remove any shriveled or broken pieces.
Transfer beans to a large bowl. Add enough water to cover them by about 2 inches, which is about 10 cups water for 1 pound of beans. Transfer the bowl to the fridge and let the beans soak overnight or for at least 6 to 8 hours and up to 12 hours.
After soaking, drain the beans and transfer them to a large pot or Dutch oven. Cover with 2 inches of water again (about 10 cups). Add the bay leaves and any other seasonings you want to add at this time. I prefer to add the salt now too, but others find that adding the salt later in the cooking process allows the beans to soften more quickly. If you want to add salt later, sprinkle it in with 15 to 20 minutes of cooking left.
Bring to a boil, then reduce heat to maintain a gentle simmer. There should still be gentle bubbles in the pot but not a rolling boil. Cook uncovered, stirring occasionally to promote even cooking, for 45 to 60 minutes. My beans took around 50 minutes to cook after an 8 hour soak, but you should start checking for doneness as early as 30 to 35 minutes since cooking time varies depending on the age of the beans. The beans are done when they are tender, have a creamy texture, and can easily be split in half with your fingers or a knife.
If you want to store the beans with some of the cooking liquid, remove them from the pot with a spoon and transfer to storage containers. I usually store them in 1.75 to 2-cup portions, since this about the amount in a 15-ounce can, with ¼ cup of cooking liquid. If you don't want to reserve any cooking liquid, you can drain the beans in a colander and then store them.
Keep sealed containers or bags (with excess air removed) in the fridge for up to a week or in the freezer for 3 months.
Add to your favorite recipes that use black beans! Enjoy!
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Notes

If you did not soak your beans, you can still follow these instructions but note that cooking time may take up to 90 minutes. Alternatively, to cut down on cooking time a little for unsoaked beans, you can do a "quick soak." Put them in a pot, cover with 2 inches of water, bring to a boil, and then turn off the heat and let them soak for an hour.

Nutrition