How To Cook Dry Black Beans (No Soak)

Beans of all colors and shapes are a big deal in our kitchen. They’re included at least once a day for a boost of fiber, flavor, and protein to our plant-based lives. 

But also, it’s a great way for me to enjoy some of my favorite Puerto Rican staples like Puerto Rican Bean Stew (habichuelas guisadas) and Puerto Rican rice with pigeon peas (arroz con gandules). 

Why You’ll Love This 

• No need for a lot of special ingredients. All you really need are dry beans along with some salted water. You can also add your favorite blend of seasonings and spices to flavor up your black beans. 
• Dry beans last MONTHS in a pantry! That means you have an affordable, accessible, long-lasting ingredient that can easily feed a family. 
• Black beans are a great way to include plant-based protein in your diet! 

How To Cook Black Beans From Scratch 

Before I get started with cooking black beans from scratch, I discard and broken beans, stones, or debris.

I also gather up any ingredients I want to include with my beans. I typically use a combination of cumin, smoked paprika, garlic powder, and black pepper. 

Combine salted water/broth with beans. I like to use a dutch oven or heavy-bottom pot for cooking black beans. It helps maintain consistent heat. But any kind of pot will work. 

Add any spices or seasonings of choice. 

Bring water to a boil, then reduce to a simmer. I like to set the temperature between medium-low and low. As long as it’s kept at a soft simmer. Simmer for at least 1.5 hours. Add more liquid when needed.

Serve! Go for a side of cilantro white rice, Chipotle-inspired sofritas, and sliced avocado. 

There you go – cooking dry black beans from scratch!

What To Eat With Cooked Black Beans

Black beans pair well with white rice, sliced avocado, fried sweet plantains (maduros), and a side of boiled yuca. 

That is my go-to combination when I want to make a full plate. 

Other dishes or sides to include with black beans: 

• Tortillas 
• Corn on the cob 
• Tofu 

Recipe FAQs

Do Black Beans Need To Be Soaked Before Cooking 

Soaking the beans prior to cooking will save your time, but it’s not necessary. You can go straight to cooking with black beans. I typically don’t soak black beans. A benefit of not soaking is that you get to enjoy that deep black bean flavor. 

Because the beans will not be soaked, keep in mind that there is going to be a longer cook time.

You’ll need to be patient and simmer until tender, which can take at least 1.5 hours. 

Where To Buy Dry Black Beans 

Dry black beans can be found with canned and other dry beans at the grocery store. 

I can usually always find them at any grocery store, especially those that sell Latin ingredients. 

If you can’t find black beans at a local grocery store, they can also be found online at places like Amazon. 

Why Are My Beans Still Hard 

1. The beans are old. Black beans can last a long while, but they must be stored properly. The best place for black beans to be stored is in an air-tight container or bag in a dark and dry place. A kitchen pantry is a good place.
2. The water being used might be too hard. The easiest way to fix this is to use a water filter like Brita. Or, use bottled water.
3. The beans haven’t cooked for enough time. If you want to cut down on the cook time, you can opt to soaking the beans. However, dry beans overall just take longer than canned to get tender. It’s worth it, though! I suggest cooking for at least 1.5 hours.
4. Acid is preventing the beans from softening. Acid like tomato paste, tomato sauce, vinegar, lemon juice, and tomatoes can leave you with hard beans. My best suggestion is to cook the beans all the way through before adding any acidic ingredients, then, you can simmer the beans for a little while longer for those ingredients to mingle with the beans.

Recipe Tips 

1. Salt and flavor the beans based on your preference. I used bouillon powder along with dry spices to flavor up the beans. 
2. The longer the beans are simmered, the better they will be. This will give the flavors a chance to develop and thicken up.  

How To Store 

Store the cooked black beans in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator. 

The black beans can also be stored in the freezer in a freezer-grade container. Thaw overnight in the refrigerator. 

More Recipes Using Black Beans 

• Black Bean Chili 
• Black Bean Tofu Burger 
• Black Bean Soup 

Tried out this Black Bean From Scratch recipe?

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Did you try out this Dry Black Beans (No Soak) soup recipe?

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Loved the affordable recipe? Check out our plant-based guide the frugal way.