Wondering how to make black beans that don’t taste like sadness in a bowl? You’re in the right place. This isn’t just another “easy black bean recipe” this is the best black bean recipe. Period.
One pot, minimal ingredients, and zero excuses. Whether you’re meal prepping, feeding a crowd, or just tired of pretending canned beans are “fine,” this guide has you covered.
WHY BLACK BEANS?
Besides being the undisputed MVP of your pantry?
- Packed with plant-based protein.
- Full of fiber (your gut will compose a thank-you haiku).
- Loaded with iron, magnesium, antioxidants, and all those nutrients your body’s been begging you to care about.
- Incredibly versatile: turn them into soups, bowls, tacos, dips, or eat them solo like the dramatic main character you are.
These beans aren’t just basic nutrition, they’re the foundation of countless meals and your new kitchen confidence.
YOU’LL NEED (A.K.A THE BAND)
- 1 cup dry black beans
- 4 cups water (for soaking the stubborn little guys)
- 2 tbsp apple cider vinegar (for digestion and drama)
- 7–8 cups fresh water (for cooking)
- 2 garlic cloves (the OG flavor bomb)
- ½ onion
- ½ bell pepper
- Handful of cilantro (or parsley if you’re feeling European)
- Salt & pepper to taste
- 1 tbsp miso paste or sazón (optional but sexy)
- Hot sauce if you like to live dangerously
HOW TO MAKE BLACK BEANS THAT ARE ACTUALLY GOOD:
- Dump those dry beans in a colander and rinse them like they insulted your mother. Dirt, dust, and bean drama, gone.
- Soak or suffer.
Toss them in a bowl with 4 cups water + 2 tbsp apple cider vinegar. Let ‘em soak for at least 4 hours (12 if you love your gut). This step reduces bloating and your chance of sounding like a balloon later. - Drain and admire your slightly swollen beans.
Rinse again. Feel superior. - Flavor explosion time.
In a big pot: add beans, salt, pepper, garlic, onion, bell pepper, miso (or sazón), cilantro, and 7–8 cups of water. Cover. Deep breath. You’re doing great. - Heat + patience.
Bring to a boil for 5 mins, then drop the heat low and let them simmer for 2–3 hours. Check every 30 mins and stir so they don’t burn and betray you. - Optional but smart:
Remove the big chunks of veggies halfway through if you’re just here for the beans, not the aromatics. - Done = thick, tender, dreamy beans.
Cool ‘em down and store for up to 5 days. Or eat them all in 5 minutes. We don’t judge here.
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PRO TIPS FOR THE BEAN ENLIGHTENED
- Still getting gas? Welcome to fiber. Ease into it and your gut will adjust.
- Got an Instant Pot or slow cooker? Use it. You paid for it.
- Want extra flavor? Throw in cumin, bay leaf, or your favorite “I-saw-it-on-TikTok” spice.
- Pair with rice, tortilla chips, arepas, cornbread, or eat straight from the spoon like a champ.
A fav
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04/23/2025 10:47 pm GMT
BLACK BEANS: YOUR NEW MAIN CHARACTER ENERGY
Not only are you now a master bean whisperer, but you’ve also unlocked a gateway to dozens of easy meals. Burritos? Check. Bowls? Of course. Bean dip? Duh.
Basically, you’re one pot away from a week’s worth of brag-worthy meals that taste like effort but weren’t.
You’ve just leveled up.
You’re welcome.
The Best Vegan Black Beans Recipe You Need
Equipment
- Large bowl
- Colander
- Wooden spoon
- Large pot with lid
- chef's knife
- cutting board
Ingredients
- 1 cup dry black beans
- 4 cups water
- 2 tablespoons apple cider vinegar
- 7-8 cups fresh water
- Salt
- Black Pepper
- 2 garlic cloves
- 1/2 onion
- 1/2 red bell pepper
- handfull cilantro
- 1 tablespoons Omiso Paste
- Hot Sauce
Instructions
- The first thing to do is rinse the dry beans VERY well in a colander to get rid of any dirt and impurities they may have (very in touch with nature and all, but there are limits, ha!)
- Soak the beans for better digestion and nutritional value. In a large bowl, pour the freshly rinsed beans and add 4 cups of water and the two tablespoons of apple cider vinegar. Let this soak for a minimum of 4 hours, but 12 hours is better. I know, I know, this step is a headache, but it's necessary if you want to fall in love with the beans.
- They soak to get rid of phytic acid, think of it as a protective layer that all seeds have to protect them from the elements so that they don't destroy the life inside, i.e., so that the little seed can grow into a big and strong tree. But that layer also defends itself against our stomach and (especially if you're not used to a plant-based diet, it can cause bloating and gas), but I digress, back to the recipe.
- After soaking, drain the beans and rinse them well; they should be a bit larger, and the water a bit darker (be careful when draining because it can stain!).
- In a pot, add the freshly rinsed beans and add salt and pepper, onion, garlic, bell pepper, whole cilantro, spiciness to taste, and the tablespoon of miso and the 7-8 cups of water. Cover.
- Bring the pot to high heat for 3-5 minutes until the water bubbles, then reduce to medium heat to low and cook for 2-3 hours until the water has almost dried up (but it should still be somewhat pasty)
- Check every 30 minutes and stir to make sure the beans don't stick to the bottom.
- Let it cool and serve or store in an airtight container for up to 4-5 days in the fridge.
Notes
- If even after soaking the beans you still have stomach problems, you may be consuming low levels of fiber, and gradually adding it will help balance your gut flora and digest them more gently.
- The vegetables gradually break down in the mix, but if you prefer to remove them before they are fully cooked, you can do so after an hour and a half and continue cooking the beans.
- The miso and seasoning are optional, but they add an extra delicious flavor!
- Enjoy with brown rice, or any rice dishes tortilla chips, side dish, traditional refried beans, baked beans.
- If you are the lucky owner of an instant pot or slow cooker don’t take it for granted and use that baby!
CLOSING THOUGHTS: YOUR BEAN ERA BEGINS NOW
Congratulations. You now know how to make black beans so good you might actually brag about it in group chats. The era of bland, sad beans is over banished by your new kitchen powers (and a little help from yours truly).
Remember:
- You can make a big batch and reinvent them all week (tacos, bowls, breakfast, midnight snacks don’t act like you won’t).
- You just unlocked the secret to a protein-packed, flavor-filled, plant-based staple without resorting to boring canned versions.
- If someone tells you “it’s too much work,” just send them this recipe and let them taste the difference.
So next time someone asks you how to make black beans, tell them you’ve got it handled, and watch them marvel at your skills. You’re welcome, world.
Now go forth and bean.
Es demasiado fácil hacer, lo amo!