Best Black Bean Recipe

Name: How to Cook Black Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 (15 oz.) cans black beans ((See Notes for dried beans)); 1 tablespoon olive oil; 1/2 large yellow onion, (chopped (may sub 1 tsp onion powder)); 3 garlic cloves, (minced (may sub 3/4 tsp garlic powder)); 1 tsp EACH chili powder, ground cumin, salt; 1/2 tsp EACH smoked paprika, dried oregano; 1 cup low sodium-chicken broth ((or water + 1/2 tsp chicken bouillon)); 2 tablespoons lime juice; 1-2 tablespoons minced cilantro ((optional)); For garnish: Cotija cheese, cilantro, jalapenos, tomatoes sour cream, etc.

This standout recipe is inspired by the creamy and flavorful black beans served at South of Nick’s—you will be obsessed! I’ve perfected it to deliver the same restaurant-quality taste at home by pureeing a portion of the beans for ultra creaminess without mushiness and adept seasonings elevated with cilantro and lime juice. Best of all, this recipe can be made using dried beans or canned beans on your table in 20 minutes!

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top view of black beans recipe showing how creamy they are

Black Bean RECIPE ingredients

Let’s take a closer look at what you’ll need to make this black beans recipe (measurements in the printable recipe card at the bottom of the post):

Black Beans: The primary ingredient, black beans, provide a hearty, protein-rich base. You may use canned or dried black beans. If using canned, the recipe can be done in 25 minutes. If using dried, they will need to be cooked for about 1 ½ hours before proceeding with the recipe. Please note, I prefer not to soak them before cooking to create a richer, creamier liquid and to help them hold their shape (because some of the beans will be pureed).
Onion: Diced yellow onion adds a depth of flavor, aroma, and complexity. Fresh is best, but you may use onion powder in a bind.
Garlic: This imparts a robust, savory kick and slight pungency to cut through the richness. Fresh is best, but you may use garlic powder as a shortcut.
Chicken Broth: This helps the black beans not become too thick while simmering. Because it’s an awkward amount/not a whole can, feel free to use water + chicken bouillon instead.
Olive Oil: Used to sauté the onion and garlic to unleash their flavors.
Spices: Chili powder, ground cumin, smoked paprika, dried oregano, pepper, and a dash of cayenne pepper infuse the black beans with flavor. Please feel free to use more or less of what you’d like.
Lime Juice: This is a must! It adds dimension with a tangy, refreshing note that cuts through the richness of the beans.
Cilantro: This adds a fresh, herbaceous note that brightens up the dish and complements the beans’ earthiness. If you don’t have it on hand, you can skip it.

top view of black bean recipe ingredients: black beans (dried or canned), onion, garlic, chili powder, ground cumin, dried oregano, salt, pepper, cayenne pepper

How to Cook Black Beans

Let’s first take a closer look at how to cook canned black beans, followed by how to cook dried black beans with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Puree Some Beans. Using a blender, puree one can of black beans until smooth; set aside. This makes the final dish luxuriously creamy.

showing how to cook black beans by pureeing one can of beans in the blender before cooking

Step 2: Sauté Aromatics. Sauté the diced onions for 5-7 minutes in sizzling olive oil, until softened. Add the garlic and spices and sauté for 30 seconds.

showing how to cook black beans by sautéing onions, then adding garlic and spices

Step 3: Combine. Stir in the beans, the bean puree, spices, and chicken broth.

showing how to cook black beans by adding black beans, pureed black beans, water and chicken bouillon to the sautéed aromatics in the pot

Step 4: Simmer. Bring to a simmer then reduce to low for 10 minutes, stirring occasionally.

Step 5: Finishing Touches. When ready to serve, stir in the lime juice and cilantro, then adjust to taste.

showing how to cook black beans by stirring in lime juice and cilantro

how to cook dried black beans

Cooking dried black beans includes the same aromatics and spices as the canned black beans recipe, except the onion and garlic are simmered whole instead of sautéed, and bay leaves are used instead of oregano. Let’s take a closer look:

Step 1: Rinse the Beans. Add the beans to a colander and remove any stones or debris. Rinse the beans and transfer them to a large Dutch oven. Add the onion, garlic, bay leaves, and water.

showing how to cook dried black beans by rinsing, then adding to the pot with onion, garlic and bay leaves

Step 2: Simmer. Cover the pot to bring it to a boil over high heat, then remove the lid and reduce the heat to maintain a gentle simmer until the beans are tender.

showing how to cook dried black beans by simmering until the beans are tender

Step 3: Puree Some Beans. Remove the onion, garlic, and bay leaves. Add 1 ½ cups of the beans and 1 cup liquid to a blender. Puree until smooth and creamy.

Step 4: Add Puree and Spices. Add the pureed beans back to the pot, followed by the spices. Simmer for 10 minutes or until thickened to the desired consistency.

showing how to cook dried black beans by stirring the puree into the beans

Step 5: Finishing Touches. When ready to serve, stir in the lime juice and cilantro. Taste and add additional salt, cayenne, and/or lime juice as desired.

showing how to cook dried black beans by stirring in lime juice.

How long to soak Black Beans

Soaking black beans makes them cook quicker because they absorb water and soften, reducing the cooking time, but it takes time to soak them. There are two standard soaking methods:

1. Overnight Soak: Soak the beans in water for 8-12 hours, reducing the cooking time (about 45-60 minutes).

2. Quick Soak: Boil the beans for 2 minutes, then remove from heat and let them sit for 1 hour before cooking.

I prefer not to soak black beans because they hold their shape better. This is ideal because part of the beans will be pureed, so we want the rest to hold their shape. Not soaking the beans also creates a richer, creamier liquid, which makes richer, creamier beans.

How long to cook Black Beans

Dried black beans (not pre-soaked) typically take about 1.5-2 hours to cook, depending on their freshness. If pre-soaked, they can take closer to 1 hour. Canned black beans, however, are already cooked and can be used immediately, they just need to be simmered for about 10-15 minutes to warm and meld the flavors.

HOWEVER, be aware that cooking times will always differ, and ancient beans will never soften completely/thoroughly cook. To reduce this risk,
purchase the beans from a store with good turnover. Always check your bags for a harvest or expiration date and cook the beans within a year of harvest. In the meantime, store your beans in a dark, cool place in the pantry in an air-tight container.

Using Hard Water Slows the Cooking Process. Crazy, huh?! The minerals in hard tap water can increase the simmering time from 30-60 minutes! If you use filtered water, the beans can cook in closer to 60 minutes.

Black Bean seasoning

Black beans can be seasoned with a variety of spices and aromatics. Typical seasonings include cumin, garlic, onion, chili powder, oregano, and bay leaves. Salt should be added after cooking (dried beans) to avoid toughening the beans during cooking.

TIPS For cooking black beans

Do I have to Soak the Beans? In my experience, soaking black beans is an unnecessary extra step. I don’t soak dried black beans because this creates a richer, creamier liquid, which makes richer, creamier, more flavorful beans. Additionally, un-soaked beans only require a little longer (20-30 minutes) to cook and likely have more nutrients.
To Soak Overnight: While I don’t soak the beans overnight, some find that soaking helps with digestibility. To soak dried beans, add them to a large bowl and cover them with a few inches of water. Soak for 8-12 hours and proceed with the recipe, noting the beans will take less time to cook and require less liquid.
Cook Gently: Simmer beans gently over low to medium heat. Boiling them vigorously can cause them to cook too quickly, split, or become mushy.
For Non-Creamy Beans: If you want to use the beans for salads or simply don’t want them creamy, skip pureeing the can of beans and cook the beans until they are tender but not falling apart.
Avoid Overcooking: Canned beans are already cooked, so just warm them for 10-15 minutes. Overcooking can lead to a loss of texture.
Avoid Adding Acid Early: Wait until the beans are fully cooked before adding acidic ingredients like lime juice, tomatoes, or vinegar because acids can toughen the beans’ skins.
Monitor Cooking Time: If starting with dried beans, they typically take 1-1.5 hours to cook, but cooking time can vary depending on the age of the beans and whether they were soaked. Test beans for doneness by tasting—they should be tender but not mushy.
Season at the End: If cooking dried beans, add salt and other seasonings towards the end of the cooking process to ensure they remain tender and flavorful, then warm for 10-15 minutes.
Check Seasonings: Taste and adjust seasonings because beans can be bland. If the beans are missing something, it is likely salt, heat, and/or acidity.
How to Know When They’re Done: These creamy beans should be cooked until they are very tender, and you can smash them easily between your fingers or with the back of a spoon.

a bowl of black bean recipe garnished with cilantro, tomatoes and Cotija cheese

What to serve with this Black Bean Recipe

Black beans are fabulous topped with sour cream, salsa, or pico de gallo alongside your favorite Mexican, Latin-American, or Cuban-inspired proteins, etc. Here are some ideas to try:

Salsa or Pico de Gallo: Top with fresh salsa or pico de gallo for extra flavor and texture.
Avocado or Guacamole: Fresh avocado slices or guacamole add a creamy and cool contrast.
Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds creaminess and a tangy kick.
Chicken Recipes: Serve with Pollo Asado, Chipotle Chicken, Mexican Shredded Chicken, Cilantro Lime Chicken, Chili Lime Chicken, Chicken Tinga, Salsa Verde Chicken, Chicken Mole, or Fiesta Lime Chicken.
Beef Recipes: Serve alongside Carne Asada, Chili Colorado, Mexican Shredded Chicken, Beef Barbacoa, Mexican Shredded Beef, or Ropa Vieja.
Pork Recipes: Serve with Carnitas, Pibil Cochinita, Cafe Rio Pork, Salsa Verde Pork, or Lechon Asado.
Mexican-Inspired Favorites: Serve as an irresistible side to Fajitas, Enchilada Meatballs, Tamales, Chipotle Chicken Bites, Hasselback Fajita Chicken, Cilantro Lime Salmon, and Cilantro Lime Shrimp
Rice: Pair with white, brown, or Cilantro Lime Rice, Mexican Rice, or Avocado Rice.
Grilled or Roasted Vegetables: Serve with a side of grilled bell peppers, zucchini, or elote for a colorful and flavorful addition.
Cornbread: A slice of cornbread is perfect for soaking up the beans and adding a touch of sweetness.

Ways to Serve This black beans recipe

Add these black beans to soups, tacos, burritos, burrito bowls, etc. for a hearty, nutritious, creamy addition. Here are a few ideas:

Soups: Add to your favorite soups, such as Chicken Tortilla Soup, Chicken Enchilada Soup, Albondigas Soup, Chicken Fajita Soup, Taco Soup, Caldo de Pollo, and Creamy Chicken Tortilla Soup.
Soft Tacos: Top tortillas or taco shells with beans, ground beef, and desired toppings such as lettuce, sour cream, guacamole, cotija cheese, cilantro, pico de gallo, avocado corn salsa, etc.
Baked Tacos: Line stand-up taco shells in a 9×13 baking dish. Sprinkle some cheese on the bottom of each taco shell and bake at 350 degrees F for 8 minutes (baking crisps up the shells, and the cheese prevents the shell from becoming soggy). Add the beans and beef then top with additional cheese. Bake at 350 degrees F for 15-18 minutes or until cheese completely melts. Top with your favorite toppings such as lettuce, tomatoes, sour cream, salsa, etc.
Black Bean and Sweet Potato Tacos: Fill tortillas with a mix of beans, roasted sweet potatoes, avocado, and a sprinkle of feta cheese. Top with a squeeze of lime and a handful of fresh cilantro.
Burritos: Layer a burrito-size tortilla with cheese, cilantro lime rice or Mexican Rice, beans, taco meat, guacamole, sour cream, and salsa. Fold and toast in a nonstick skillet until golden on all sides.
Quesadillas: Layer a burrito-size tortilla with cheese, black beans, and optional protein like taco meat and grill until golden, cheesy perfection. Top with guacamole, sour cream, chopped lettuce, hot sauce, etc.
Enchiladas: Add a layer of beans to your favorite enchilada recipe. Some of our favorites include beef enchiladas, chicken enchiladas rojo, chicken mole enchiladas, green chile chicken enchiladas, and enchiladas verdes.
Black Bean and Quinoa Stuffed Peppers: Mix beans with cooked quinoa, corn, diced tomatoes, and spices. Stuff the mixture into halved bell peppers and bake until tender.
Black Bean Burgers: Mash black beans with oats, finely chopped onions, garlic, and spices. Form into patties and pan-fry or bake until crisp. Serve on buns with your favorite toppings.
Burrito Bowls: Layer cilantro lime rice or cauliflower rice with cheese, beans, homemade taco meat, chopped lettuce, and your favorite toppings such as tomatoes, corn, and crushed tortilla chips. I also love adding roasted sweet potatoes and roasted cauliflower. Top the bowls with sour cream/Greek yogurt, Avocado Crema, Tomatillo Avocado Ranch or Cilantro Lime Dressing.
Loaded Nachos: Pile thick restaurant-style tortilla chips with cheese and beans and bake. Top with warm taco ground meat and toppings such as guacamole, sour cream, jalapenos, cream, hot sauce etc.
Flautas or Taquitos: Roll beef in corn (taquitos) or flour (flautas), tortillas, and cheese and beans. To pan fry, heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas/taquitos seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting the burner as necessary to maintain oil temperature so they don’t fry too quickly. To bake, place taquitos/flautas on a wire rack placed on a baking sheet sprayed with nonstick cooking spray. Brush the taquitos/flautas with olive oil and bake for 15-20 minutes or until golden. Broil for extra crispiness.
Tostadas or Sopes: Layer a tostada or sope with beans, top with taco meat, lettuce or slaw, cilantro, avocados, sour cream, cotija cheese or queso fresco etc. and corn salsa.
Tortas: Slice French-style bread in half horizontally, spread beans on each side, top with taco beef, cheese, avocado slices or guacamole, tomato slices, pickled red onions, pickled jalapenos, etc.
Taco Salad: Pile ground beef over a bed of chopped Romaine lettuce and add your favorite toppings such as black beans, tomatoes, corn, red onions, avocados, sunflower seeds, cheese, and crushed tortilla chips. Serve with Tomatillo Avocado Ranch or Cilantro Lime Dressing.
Huevos Rancheros: Top your layers of black beans, runny, sunny-side-up eggs, and cooked salsa over warm tortillas with taco beef, then garnish with cilantro, avocados, and Cotija cheese.
Taco Pizza: Use your favorite pizza dough recipe or store-bought and layer it with pizza sauce, a layer of black beans, taco meat, or Pulled Pork Taco Pizza (please excuse the super old, ugly photos)! Top with Monterrey Jack cheese and taco beef, then pile on your toppings of choice, such as lettuce, tomatoes, avocados, cilantro, diced onions, Tomatillo Avocado Ranch, tortilla strips, etc.

Beef Burritos

Chicken Quesadillas Recipe

Easy Chicken Enchilada Recipe

Loaded Beef Nachos

Best Recipe for Huevos Rancheros

Chicken Flautas Recipe

How to store Black Bean leftovers

Store cooked black beans in an airtight container in the fridge for up to 5 days.

HOW TO freeze Black Beans

Once cooled, portion the beans into airtight freezer bags or containers, ideally in 1- or 2-cup servings for convenience in future recipes. Remove as much air as possible from the bags before sealing to keep the beans fresh. Label the bags with the date, then store them in the freezer for up to 3 months. When ready to use, thaw them in the fridge or add directly to hot dishes like soups.

How To reheat Black BEAN Recipe

-Stovetop Method: Place the black beans in a saucepan over medium heat. Add a splash of water or broth to prevent them from drying out. Stir occasionally until the beans are heated, usually about 5-10 minutes. Adjust seasoning if necessary.
-Microwave Method: Transfer the black beans to a microwave-safe bowl and cover it loosely with a lid or paper towel. Heat on high for 1-2 minutes, stirring halfway through. If the beans are cold in the center, continue heating in 20-second increments until thoroughly warmed.
-Oven Method: Preheat the oven to 350°F (175°C). Place the black beans in an oven-safe dish, add a little water or broth, and cover with aluminum foil. Heat for 15-20 minutes or until warmed through, stirring halfway if needed.

Be sure to stir the beans occasionally during reheating to ensure even warming and prevent sticking or burning.

Best Black Bean Recipe FAQs

Do you season beans before or after cooking?

It’s best to season beans after they’ve cooked or when they are nearly finished cooking. Here’s why:

-Salt: Adding salt too early can toughen the bean skins, making them take longer to cook. Once the beans are tender, you can add salt for better absorption and flavor.
-Acidic ingredients (like tomatoes, vinegar, or citrus): These should also be added after the beans are fully cooked, as acid can slow down the cooking process and prevent the beans from softening properly.

However, adding aromatics like garlic, onions, bay leaves, or herbs during cooking enhances the flavor of the beans without affecting texture. For the best results, add salt and acidic ingredients toward the end for maximum flavor.

Do you cover beans when cooking?

No, cooking black beans uncovered helps maintain their texture by allowing excess moisture to evaporate, preventing them from becoming too mushy. It also concentrates the flavors as the liquid reduces, enhancing the taste. Additionally, cooking without a lid makes it easier to monitor doneness and control the amount of liquid in the pot, ensuring the beans turn out just right.

What do black beans taste like?

Black beans have a mild, slightly earthy, and creamy flavor with a hint of sweetness. Their taste is not overpowering, which makes them versatile for a variety of dishes. When cooked, they absorb the flavors of the seasonings and ingredients around them, making them a great base for everything from spicy Latin dishes to hearty soups and salads. Their creamy texture also adds richness to whatever they’re used in, providing a satisfying bite.

Do you need to soak black beans before cooking?

No, you don’t need to soak black beans before cooking. However, soaking them overnight or using a quick soak method reduces cooking time and can help them cook more evenly. Soaking also improves digestibility by breaking down some of the beans’ complex sugars. Still, I often cook them without soaking because it only adds about 30 minutes to the cooking time and creates richer, creamier liquid.

Can I freeze cooked black beans?

Yes, you can freeze cooked black beans. Simply drain and rinse them, then store them in airtight containers or freezer bags for up to 3 months. Frozen black beans can be thawed and used in recipes like soups, stews, and salads.

What can I make with black beans?

Black beans are versatile and can be used in a variety of dishes like burritos, black bean soups, salads, chilis, and even veggie burgers. Their rich flavor and creamy texture also make them a great addition to rice dishes, dips, and salsas.

Are black beans good for you?

Yes, black beans are very nutritious. They are high in fiber, protein, and antioxidants, which support digestive health and help maintain steady energy levels. They are also a great source of vitamins and minerals, including folate, magnesium, and iron.

What’s the difference between dried black beans and canned black beans?

Dried black beans require soaking and cooking, but they tend to have a firmer texture and richer flavor compared to canned beans. Canned black beans are convenient because they are pre-cooked, but they can be higher in sodium, so it’s best to rinse them before using.

Can I cook black beans in a slow cooker?

Yes, black beans can be cooked in a slow cooker. After soaking, cook them on low for 6-8 hours or on high for 3-4 hours. This method allows the beans to absorb flavors from added seasonings and aromatics.

Are black beans gluten-free?

Yes, black beans are naturally gluten-free. However, if you’re using canned black beans, it’s always a good idea to check the label to ensure no gluten-containing ingredients have been added during processing.

How to cook canned black beans?

To cook canned black beans, start by pureeing one can of beans. Drain and rinse the other two cans. In a pan, sauté chopped onions and garlic for a few minutes until fragrant. Add the drained beans, pureed beans, chicken broth, chili powder, cumin, oregano, and any other seasonings you like. Stir everything together and cook for 10-15 minutes, stirring occasionally, until the beans are heated through and have absorbed the flavors. Serve as a side or use in your favorite recipes like tacos, salads, or soups.

serving best black bean recipe in a bowl

Looking for more Mexican Side Dish Recipes?

Mexican Rice
Cilantro Lime Rice
Taco Pasta Salad
Mexican Salad
Esquites
Pina Colada Fruit Salad
Shrimp Ceviche
Elote

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Prep Time: 5

Cook Time: 15

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Ingredients

4 (15 oz.) cans black beans (See Notes for dried beans)
1 tablespoon olive oil
1/2 large yellow onion, chopped (may sub 1 tsp onion powder)
3 garlic cloves, minced (may sub ¾ tsp garlic powder)
1 tsp EACH chili powder, ground cumin, salt
1/2 tsp EACH smoked paprika, dried oregano
1 cup low sodium-chicken broth (or water + ½ tsp chicken bouillon)
2 tablespoons lime juice
1-2 tablespoons minced cilantro (optional)
For garnish: Cotija cheese, cilantro, jalapenos, tomatoes sour cream, etc.

Instructions

Using a blender, puree 1 can of undrained black beans until smooth; set aside. Rinse and drain the other 3 cans.
Heat one tablespoon olive oil in a large saucepan over medium-high heat. Sauté the onions for 5-7 minutes, until softened. Add the garlic and spices and sauté for 30 seconds.
Stir in the beans, bean puree, spices, and chicken broth.
Bring to a boil, then reduce to a gentle simmer for 8-10 minutes, stirring occasionally (it will seem like a LOT of liquid but it will reduce). Stir in the lime juice and optional cilantro.
Taste and add salt, cayenne, and/or lime juice as desired. The beans will thicken significantly upon standing, so add additional water to adjust to the desired consistency (we love them thick and creamy!).

Notes

Dried Black Beans: In my experience, soaking black beans is an unnecessary extra step. I prefer not to soak dried black beans because this creates a richer, creamier liquid, which makes richer, creamier, more flavorful beans. Additionally, un-soaked beans only require a little longer (20-30 minutes) to cook.
Cooking Times and Tips: Cooking times will always differ, and ancient beans will never soften completely/thoroughly cook. To reduce this risk,
purchase the beans from a store with good turnover. Always check your bags for a harvest or expiration date and cook the beans within a year of harvest. In the meantime, store your beans in a dark, cool place in the pantry in an air-tight container.
Using Hard Water Slows the Cooking Process. Crazy, huh?! The minerals in hard tap water can increase the simmering time from 30-60 minutes! If you use filtered water, the beans can cook in closer to 60 minutes.

DRIED BLACK BEANS RECIPE

1 pound dried black beans
½ medium yellow onion, sliced through the root end so the onion doesn’t fall apart
3 cloves garlic, peeled and gently smashed
2 bay leaves
9 cups water, plus more as needed
1 tsp EACH chili powder, ground cumin, salt
½ tsp EACH smoked paprika, granulated chicken bouillon (optional)
2 tablespoons lime juice
1-2 tablespoons minced cilantro (optional)
For garnish: Cotija cheese, cilantro, jalapenos, tomatoes sour cream, etc.

INSTRUCTIONS

I suggest not soaking the beans.
Add the beans to a colander and remove any stones or debris. Rinse the beans and transfer them to a large Dutch oven.
Add the onion, garlic, bay leaves, and water.
Cover the pot to bring it to a boil over high heat, then remove the lid and reduce the heat to maintain a gentle simmer. Simmer for 1 ½ to 2 hours, uncovered, until the beans are very tender, stirring occasionally, adding additional water as needed (expect to add water a few times). The cooking time will vary depending on the freshness and quality of the beans, the pot, and simmer.
To test for doneness, press a couple of beans against the pot’s side using a spoon or fork. If they smash easily, they’re done. I also recommend rinsing a few beans until cool and taste for texture.
Remove the onion, garlic, and bay leaves. Add 1½ cups of the beans and 1 cup liquid to a blender. Puree until smooth and creamy, removing the center cap and covering with a paper towel to allow steam to escape (or it can explode). Add additional liquid as needed.
Add the pureed beans back to the pot, followed by the spices and chicken bouillon. There should be about 1 cup of liquid; if not, add additional liquid as needed. Simmer gently for 10 minutes or until thickened to the desired consistency (and to meld the flavors).
When ready to serve, stir in lime juice and cilantro.
Taste and add salt, cayenne, and/or lime juice as desired. The beans will thicken significantly upon standing, so add additional water to adjust to the desired consistency (we love them thick and creamy!).