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Homemade Black Beans Recipe (Instant Pot or Slow Cooker) photo

Black Beans Recipe (Instant Pot or Slow Cooker)

This Black Beans Recipe is a must-try! Packed with protein and flavor, it's perfect for tacos, salads, or as a hearty side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Beans:
  • 1 cup finely diced yellow onion adds sweetness and depth of flavor
  • 1 finely diced red pepper for a pop of color and sweetness
  • 4 to 6 cloves minced garlic the flavor powerhouse of this recipe
  • 2 tablespoons olive oil for sautéing and added richness
  • 2 teaspoons paprika for a warm, smoky flavor
  • 2 teaspoons garlic powder enhances the garlic flavor
  • 2 teaspoons ground cumin adds earthiness and warmth
  • 1 teaspoon dried oregano for a hint of herbaceousness
  • Salt and pepper to taste
  • 1 pound dried black beans the star of the show!
  • 3 cups water helps cook the beans to perfection
  • 3 cups chicken stock or vegetable stock for a richer flavor
  • 2 heaping tablespoons chipotle peppers in adobo sauce for a spicy kick
  • 1 bay leaf adds a subtle depth of flavor
  • 1/3 cup chopped cilantro optional, for freshness and garnish
  • Fresh lime juice optional, brightens up the dish

Equipment

  • Instant Pot
  • Slow cooker
  • Cutting Board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon
  • Serving spoon

Method
 

Preparation Steps:
  1. Rinse the dried black beans under cold water to remove any debris. If you prefer, you can soak the beans overnight in water, but this is optional when using the Instant Pot.
  2. In your Instant Pot, set it to the sauté function. Add the olive oil, then the finely diced yellow onion and red pepper. Cook until the veggies are soft, about 4-5 minutes. Add the minced garlic, paprika, garlic powder, cumin, oregano, salt, and pepper, stirring constantly for about 1 minute until fragrant.
  3. Add the rinsed black beans to the pot, followed by the water, chicken stock, chipotle peppers in adobo sauce, and bay leaf. Stir everything together well.
  4. Seal the Instant Pot lid and set it to cook at high pressure for 30 minutes. Allow for a natural release for about 15 minutes, then carefully release any remaining pressure.
  5. If you’re using a slow cooker, after sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the beans are tender.
  6. Once the beans are cooked, discard the bay leaf. If desired, stir in chopped cilantro and a squeeze of fresh lime juice for brightness. Adjust seasoning with salt and pepper to taste.

Notes

  • For a creamier texture, you can mash some of the beans after cooking.
  • Feel free to adjust the spice level by adding more or fewer chipotle peppers.
  • If using canned black beans, reduce the cooking time significantly (about 10-15 minutes in the Instant Pot).
  • Leftovers taste even better the next day as the flavors meld together!