How To Cook Dry Black Beans (No Soak)

If you’re wondering how to cook dry black beans without soaking – I have good news – it’s easy.

When I want something packed with plant-based protein, fiber, at an affordable price, I like to whip up a pot of cooked black beans with my favorite spices and seasonings.

Although I am a big fan of canned beans because they save me time, there’s just something different and better about dry beans. 

Dry beans have an intense bean flavor, a thick sauce when cooked, and they are extremely affordable. You can get about 2 cups of (dry) beans for under a buck – which can make enough portions for a family. 

In my case, I decided to make a batch of black beans for the next few days so I won’t have to worry much about what I wanted to eat for lunch or dinner. 

Although you can soak black beans, you can skip over the process. All you’ll need is a dutch oven and a few hours for perfectly tender beans. 

How To Make Black Bean Sauce Thicker

To create some thickness to the black bean sauce, crush some of the beans with a potato masher or fork.

You can also continue to cook the beans with the lid slightly ajar for more time. Additionally, adding a pinch of cornstarch or all-purpose flour works too.

More Recipes With Beans 

• 20-Minute Black Bean Soup
• Puerto Rican Bean Stew 
• Tofu Bean Chili 

How To Cook Dry Black Beans (No Soak) 

There’s nothing complicated about making dry black beans from scratch. 

However, my biggest tip is to stir occasionally, check on your beans often, and do a taste/texture taste throughout the cook to see if it’s ready for your liking. 

If you’re wondering if you can use salt or stock for your beans – the answer is a resounding “yes.” 

Don’t listen to the internet about your beans being left hard when cooked with salted water – that has been debunked. 

I’ve been making black beans from scratch for a while now and my beans came out tender every time.

I personally enjoy using a stock, which I make from a not-beef bouillion cube. However, you can use just salt, any kind of seasoning or spice, and even add aromatics including crushed garlic and chopped onions. 

What To Add To Stewed Black Beans 

• Bay Leaf 
• Smoked Paprika 
• Black Pepper 
• Garlic Powder 
• Onion Powder 
• Cumin 
• Red Pepper Flakes 
• Garam Masala 

Why Are My Beans Still Hard? 

If your beans are still tough, they might need to cook for much longer. I personally find that the beans need to cook for at least 2-3 hours to yield tender inside and stable outside black beans. 

But – there’s a big but to the cook-time. 

The cook time can vary due to the tap water you’re using. If you’re using filtered water, the cooking time should be at around 1.5 hours. 

In my case, I have my suspicions that my water is on the harder side. So it takes me a few hours to get black beans done. Two hours should be enough if all the cooking stars align. 

I find the sweet spot to be at around 3.5 hours. 

If you’ve cooked your beans for plenty of hours and they are still tough, they might be older beans. 

What Ways To Use Black Beans 

Once your black beans are done cooking, they can be used in a number of ways. My favorite to just serve is straight over a bed of white rice. 

Because I love the bean gravy or sauce, I like to keep around for extra flavor in a chili or soup. 

If I am going for a breakfast dish, I mix black beans into scrambled tofu with other vegetables. Or, scoop the beans over toasted bread 

Other ways to include black beans: 

• Burrito 
• Taco
• Loaded Potatoes 
• Salsa 
• Rice Bowl 
• Salad 
• Stuffed Peppers 
• Veggie Burgers 
• Enchiladas 
• Nachos

How To Store 

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

The beans can also be stored in the freezer for up to 2 months

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How To Cook Dry Black Beans (No Soak)

Tender black beans with a pop of flavor cooked over stovetop. No soaking necessary. Dry black beans are the perfect way to include affordable plant-based protein to your diet.

Print Recipe Pin Recipe

Course Appetizer, Dinner, Side Dish, Soup

Cuisine American, Latin

Servings 6

Ingredients

  

• 2 cups dry black beans
• 4 cups stock
• Water
• Salt & pepper to taste

Instructions

 

• Rinse and pick out and foreign objects from the black beans.
• In a dutch oven or large pot over high heat, stir together black beans and stock. Once at a boil, lower to a simmer, about medium-low to medium.
• Cover pot and simmer beans for at least 1.5 hours. If you have harder water, it may take longer to cook. Occasionally stir and as the beans begin to peak out and show above the liquid, add about a cup of water at a time. You might have to do this a few times.
• Test the flavor and the texture of the beans throughout the cook. The beans should be creamy and tender on the inside, with a stable outside. Optional: add ingredients including salt, pepper, other spices and a bay leaf for more flavor.

Notes

To thicken the black bean sauce, simmer without the lid for a little longer. Or, add cornstarch/flour. 

Keyword Dry Beans

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