Black Beans {Crockpot or Instant Pot}

September 25, 2018

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Once you try these homemade Black Beans you’ll never look at canned the same! These are so flavorful, easy to prepare and they are they make the perfect side dish. Plus they freeze well and reheat well too.

Black Beans

Black Beans

These are just like the black beans you get as a side dish at Mexican restaurants. They’re healthy, so tasty, and they’re the perfect accompaniment to your Mexican main dishes.

You can also make them part of the main dish. Drain them well and add to tacos, enchiladas, salads, nachos and so forth.

Black Beans

What Ingredients do I Need for Homemade Black Beans?

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 medium red bell pepper, chopped
  • 1 medium jalapeno pepper, seeded and minced (optional)
  • 2 Tbsp minced garlic (6 cloves)
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 1 lb dry black beans, rinsed well and drained
  • 1 1/2 tsp ground cumin
  • 1 tsp Mexican oregano
  • Salt and freshly ground black pepper

Scroll below for printable recipe.

Black Beans Ingredients

How to Make Black Beans in the Slow Cooker

  • Heat olive oil in a large skillet over medium-high heat.
  • Add onion, bell pepper and jalapeno and saute 2 minutes. Add garlic and saute 1 minute longer. (Note that I used half a green bell pepper here but the color gets mucky so stick with red.)
  • Pour mixture into a 5 – 7 quart slow cooker. Add chicken broth, water, black beans, oregano, cumin and season with salt and pepper to taste.
  • Cover and cook on high heat for 4 to 4 1/2 hours until beans are soft.

Black Beans How to Make Black Beans

How to Make Black Beans in the Instant Pot

  • Select the “saute” mode on the instant pot. Once the label reads “hot” drizzle in olive oil.
  • Add in onion, bell pepper and jalapeno and saute 2 minutes. Add garlic and saute 1 minute longer. Press “cancel” on the instant pot.
  • Pour in chicken broth, water, black beans, oregano and cumin and season with salt and pepper to taste.
  • Seal instant pot with lid and make sure valve is set to “sealing” position. Select “manual mode” and set to 36 minutes.
  • Once time is up let pressure come down naturally for 10 minutes then quick release any remaining pressure.

Black Beans made in the Crockpot or Instant Pot

Strain Some of Excess Liquid

I like to drain off most of the excess liquid or just use a slotted spoon to serve.

Optional Toppings

If desired top the beans with cheese (crumbled queso fresco or shredded cheddar are good choices), cilantro and spritz with lime. If you like them a little richer you can drizzle with olive oil.

Black Beans

What Should I Serve with These?

Black Beans made in the Crockpot or Instant Pot
4.34 from 3 votes

Black Beans {Slow Cooker or Instant Pot}

Easy to make deliciously flavorful black beans that taste like those you get at a Mexican restaurant. Delicious side dish that freezes well and reheats well.
Servings: 9
Prep10 minutes
Cook4 hours 5 minutes
Ready in: 4 hours 15 minutes

Ingredients

  • 2 Tbsp olive oil, then more for serving if desired
  • 1 1/2 cups chopped yellow onion
  • 1 medium red bell pepper, chopped
  • 1 medium jalapeno pepper, seeded and minced (optional)
  • 2 Tbsp minced garlic (6 cloves)
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 1 lb dry black beans, picked over, rinsed and drained
  • 1 1/2 tsp ground cumin
  • 1 tsp Mexican oregano*
  • Salt and freshly ground black pepper
  • Queso fresco, cilantro, fresh lime for serving (optional)

Instructions

  • FOR THE SLOW COOKER: Heat olive oil in a large skillet over medium-high heat.
  • Add onion, bell pepper and jalapeno and saute 2 minutes, add garlic and saute 1 minute longer.
  • Pour mixture into a 5 - 7 quart slow cooker. Add chicken broth, water, black beans, oregano, cumin and season with salt and pepper (I use 1 1/2 tsp salt 1/2 tsp pepper then season with more at the end as needed).
  • Cover and cook on high heat for 4 to 4 1/2 hours until beans are soft. Ladle out some of the broth or use a slotted spoon to serve beans.
  • Top servings with queso fresco, cilantro and fresh lime juice if desired.
  • FOR THE INSTANT POT: Select the "saute" mode on the instant pot. Once the label reads "hot" drizzle in olive oil.
  • Add in onion, bell pepper and jalapeno and saute 2 minutes. Add garlic and saute 1 minute longer. Press "cancel" on the instant pot.
  • Pour in chicken broth, water, black beans, oregano and cumin and season with salt and pepper to taste.
  • Seal instant pot with lid and make sure valve is set to "sealing" position. Select "manual mode" and set to 36 minutes.
  • Once time is up let pressure come down naturally for 10 minutes then quick release any remaining pressure. Use a slotted spoon to serve beans. 

Notes

*If the leaves are larger then crush them up a bit before measuring.
Nutrition Facts
Black Beans {Slow Cooker or Instant Pot}
Amount Per Serving
Calories 204 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 30mg1%
Potassium 158mg5%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 2g2%
Protein 13g26%
Vitamin A 545IU11%
Vitamin C 26.6mg32%
Calcium 54mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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6 Comments

  • Alice R

    Love this recipe! Added some dried cilantro with the spices and sautéed the veggies with Goya Recaito in addition to the EVOO. Used vegetable broth instead of chicken broth to make vegan. Delicious!!

  • MammaBear

    This is the most successful and flavorful black bean recipe I have tried in my slow cooker in the past 5 years! I was a bit skeptical that 4 hrs on high would cook them enough, but they came out just with just the right firm but soft texture. And the flavor was great! I found any reason to include them in a meal, with rice or other grains. I was so impressed that I raved about them to my daughter and I am now about to share the recipe with her. These black beans are sure to become a staple in my cooking repertoire.

  • Angie a

    Not very flavorful, so much water and broth left over, seems like a huge waste.

    • Jaclyn

      Jaclyn Bell

      Sorry you felt that way. Most bean recipes do call for a fair amount of liquid otherwise you may end up with stiff beans that haven’t cooked through fully if they aren’t covered in liquid while cooking. And as far as flavor goes you can definitely increase spices or add additional spices to taste for an extra boost of flavor.