Dried beans are cheap, last a long time in the pantry, and are SO simple to make. With just a few other staple ingredients, you can make these Perfectly Seasoned Black Beans in the slow cooker or Instant Pot for a flavor-packed, healthy, and easy side dish (no soaking required).
Anyone else out there looking for more easy, healthy, and cheap recipes that still satisfy the whole family? 🙋 These black beans are the answer you're looking for! I am sometimes tempted to eat them straight from the pan, but with a little self control they make it to the table alongside a favorite Mexican main dish.
Although dried beans take longer to cook than canned, they are more cost effective and turn out supremely more delicious. Trust me, the hands-off cooking time is totally worth it. We cook these beans using the Cook's Illustrated method, but have borrowed Cafe Rio's flavor profile. The combination makes for the most perfectly seasoned and tender black beans you could ask for.
Ingredients
Dried black beans: A cost effective pantry staple that lasts a long time and freezes beautifully 🙌
Ham hock: Adds a delicious bacon-like layer of flavor. They are usually easy to find in most grocery stores and are pretty cheap. You can substitute smoked bacon if needed.
Bay leaves: Just a couple go a long way in adding flavor.
Water: The liquid to cook the beans and create the broth.
Onion and garlic: These are essential aromatics for making the beans flavorful.
Spices - cumin, salt, pepper: Nothing special here, just simple spices for adding more depth to the beans.
Olive Oil: Just a bit for cooking the aromatics and spices.
V8 juice: Spicy or regular will work, but spicy adds a tiny kick that compliments the other flavors.
Instructions
Whether you are making these in the slow cooker or Instant Pot, the steps are very similar. Rinse your beans well, then combine them with the ham hock, bay leaves, and water in your chosen cooking device. While the beans are cooking, microwave the onions, garlic, and spices until they are fragrant and the onions are soft.
Once the beans are cooked, remove the ham hock and bay leaves. Add the onion mixture and V8 juice, then allow the beans to cook for a bit longer to let the flavors meld. And that, my friends, is it! Your beans are ready to serve.
Serving Ideas
Black beans are really versatile. Serve them in burritos and burrito bowls, with rice alongside enchiladas or tacos, or inside chimichangas. Add them to soups or chilis, sprinkle them on top of your Mexican salad, or use them for tostadas.
How many dried beans do I substitute for 1 can?
About ¾ cup of dried beans will cook to the equivalent of one 15 oz can of beans. This recipe yields the equivalent of just over three 15 oz cans of beans.
How many dried beans do I make per person?
As a general rule, about ⅓ cup of dried beans will yield one cup of cooked beans. A typical serving size of cooked beans is between ½ and 1 cup. So I make about ⅓ cup of dried beans per person.
This recipe uses 1 lb of dried beans and yields about 7 cups of cooked beans. So it serves between 7 and 10 comfortably, depending on how many beans you are eating. It may even serve more if you are using only small amounts for inside burritos, serving kids, etc.
How do I freeze cooked beans?
Cooked beans freeze incredibly well, so it's worth it to make a double batch and freeze the extra for later. Allow the cooked beans to cool to room temperature, store in a freezer-friendly container, and freeze for up to 3 months. Defrost them overnight in the fridge or in the microwave on the defrost setting. Reheat in the microwave or on the stove, adding a bit of water if needed for the right consistency.
How do I reheat cold beans?
These are easy to reheat in the microwave or the stovetop. Cold beans do tend to thicken up, however, so you may need to add water as you reheat until they are the consistency you like.
Other Great Side Dishes
Tips & Tricks
- Clean your beans well before cooking. Although there is far less debris and dirt found in dried beans than there used to be, it still sneaks in there from time to time. Rinse them with cold water and remove any small stones or shriveled beans.
- Don't use old beans (they last 2-3 years in the pantry). Beans beyond the 2-3 year point may not get tender, even if you cook them properly.
- Don't discard the broth-y liquid that the beans cook in. The broth is full of flavor! Allow the beans to stay in the broth (including in the fridge or freezer) until you are ready to eat them, at which point you can drain the liquid with a slotted spoon if desired.
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Recipe
Perfectly Seasoned Black Beans
Ingredients
- 1 lb black beans dried
- 1 ham hock or substitute 4 slices smoked bacon
- 2 bay leaves
- 6 cups water
- 1 medium yellow onion diced
- 1 tablespoon garlic minced
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 5.5 oz V8 juice spicy or regular
Instructions
- Rinse dried beans well in a strainer with cold water. Remove any old, shriveled beans or small debris.
Slow Cooker Instructions
- After step 1, combine beans, ham hock, bay leaves, and water in slow cooker. Cook on low for 9-11 hours, or until beans are tender.
- Once tender, microwave onions, garlic, spices, and oil in a microwave-safe bowl for 3-4 minutes, stirring every minute until onion is tender and translucent.
- While onion mixture is microwaving, remove ham hock and bay leaves from slow cooker. There should be liquid about halfway up the beans. If there is more, remove excess and discard.
- Add finished onion mixture and V8 juice to the beans. Stir well and cook on high for 1 more hour to let the flavors meld. Serve warm.
Instant Pot Instructions
- After step 1, combine beans, ham hock, bay leaves, and water in Instant Pot. Close lid, set vent to sealing, and select "Beans" button. It should cook for 30 minutes.
- While beans are cooking, microwave onions, garlic, spices, and oil in a microwave-safe bowl for 3-4 minutes, stirring every minute until onion is tender and translucent. Set aside.
- Once Instant Pot is finished, allow pressure to release naturally for 30 minutes. Then carefully open the steam valve to release the remaining pressure.
- Open the lid and add the onion mixture and V8 juice, stirring well. Turn Instant Pot onto saute. Cook beans for another 20-30 minutes, stirring every few minutes, to allow flavors to meld. Serve warm.
Notes
- Clean your beans well before cooking. Although there is far less debris and dirt found in dried beans than there used to be, it still sneaks in there from time to time. Rinse them with cold water and remove any small stones or shriveled beans.
- Don't use old beans (they last 2-3 years in the pantry). Beans beyond the 2-3 year point may not get tender, even if you cook them properly.
- Don't discard the broth-y liquid that the beans cook in. The broth is full of flavor! Allow the beans to stay in the broth (including in the fridge or freezer) until you are ready to eat them, at which point you can drain the liquid with a slotted spoon if desired.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis miller says
I wanted to let everyone know that this was my first time to make these beans. I timed and a half so I would have some to freeze. The beans turned out fantastic and my family gave me big compliments. A forever keeper recipe.