Basic Black Beans

Basic Black Beans


Black beans, when even simply cooked, are a delicious base ingredient to have on hand. They lend themselves to a variety of applications throughout the week.
  • Serves: 6 cups
  • Active Time: 2 hrs
  • Total Time: 2 hrs
  • Views: 24,022
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Black Beans

• 8 cups water
• 3 cups black beans, soaked overnight
• 3 dried chiles
• 3 bay leaves
• 4 cloves garlic, émince (sliced)
• 1 tbsp ground cumin
• 1 1/2 tsp chile powder
• 1 1/2 tsp sea salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste


First, gather and prepare your mise en place.

To prepare the black beans, in a large pot, add the beans and all spices — except for the salt and pepper.

Next, add the water and bring to a boil. Lower to medium heat, cover with a lid, slightly ajar, and allow to simmer for 1 to 1 1/2 hours, or until fully cooked through.

During the last 15 to 20 minutes of cooking season with the salt and pepper. Once done, taste for flavor balance, adjusting the seasoning as needed.

*Note: Use these beans as the base, to make these delicious Refried Black Beans.


  • Sandra B
    Sandra B
    In the video it shows and calls for adding "sliced Garlic", yet in the text recipe it calls for "Minced". Does it matter??
  • Ken R Rouxbe Staff
    Ken R
    Nope, it does not really matter.... it will not substantively change anything about the dish.
  • Bella L
    Bella L
    If I’m storing the beans to use next day, do I drain from the liquid I cooked them in or store with cooked liquid?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi there Bella and thanks for your question. My recommendation would be to drain the liquid and store under refrigeration. Thanks again and keep on cooking! Chef Kirk
  • Angela J
    Angela J
    I've never used dried chilies before. I see about 5 different kinds at the grocery store. Can I use dried ancho or is there another one I should use? thanks
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Angela - great question; thank you! Indeed, you can use dried Ancho Chili for a nice, moderately spicy and smokey flavor profile with your Black Beans. You might also consider dried Pasilla Chili, which is the dried version of the Chilaca Pepper; your Ancho Chili is the dried version of the Poblano Pepper. Enjoy and thank you for cooking with Rouxbe! Chef Kirk
  • Luís Q
    Luís Q
    How to do this recipe using a pressure cooker? Do we need to change the amount of any ingredient, namely water? And how about the cooking times? Thank you
  • Brian S Rouxbe Staff
    Brian S
    Hi Luis - There are many great uses for pressure cookers and this is, of course, one of them. I personally use what is known as an instant pot and tend to find that after soaking my beans overnight I am looking at about 30 minutes start to finish. The water tends to cover the beans by 1.5 inches and the initial cooking time may only run you 10-15 minutes. I generally allow for the pressure to come down naturally although some models offer a speed release. I hope this information helps
  • Rose R
    Rose R
    how long can you keep these? How will you store it?
  • Lauren L
    Lauren L
    Hi Rose! You can keep these for about 4 or 5 days in the refrigerator or you can freeze them for quite some time. Enjoy! Lauren

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