How to Cook Black Beans (Stovetop Method)

Prep: 8

Cook: 1 30

Total Time: 9 30

Yield: 4 servings

Course: Side

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Calories: 165kcal

This simple stovetop method transforms dried beans into a hearty, velvety staple perfect for tacos, rice bowls, and beyond.

Prepare the Black Beans - Pick over and discard any broken dried beans. Add dried black beans to a colander and rinse with water.
Soak the Black Beans - In a large bowl, add 8 cups of water and 1 ½ tablespoons of salt and stir to dissolve. Add the rinsed beans and soak for at least 8 hours, up to 24 hours at room temperature.
Quick Soak Option: Bring the water, salt, and beans to a boil for 2 minutes. Turn off the heat, cover the beans, and soak for 1 hour.
Cook the Black Beans - Drain and rinse the soaked beans in a colander. In a large pot, add the soaked beans, 4 cups of water, and 1 teaspoon of salt. Bring the water to a boil over medium-high heat. Cover and reduce heat to low. Simmer the beans over low heat until tender, about 60 to 90 minutes.
To Serve - Drain the black beans and serve as desired.

Adding Baking Soda: Add ⅛ teaspoon of baking soda to the cooking water after soaking. This creates an alkaline environment that rapidly breaks down the pectin in the skins and can cook the beans in under 1 ½ hours.
Storage: Let the black beans cool, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Link