Black Beans {Crockpot or Instant Pot}

09.25.2018

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, they’re 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.

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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?

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Print

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.

Course: Side Dish
Cuisine: Mexican
Keyword: black beans
Prep Time: 10 minutes
Cook Time: 4 hours 5 minutes
Total Time: 4 hours 15 minutes
Servings: 9
Calories: 204 kcal
Author: Jaclyn

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

  1. FOR THE SLOW COOKER: Heat olive oil in a large skillet over medium-high heat.

  2. Add onion, bell pepper and jalapeno and saute 2 minutes, add garlic and saute 1 minute longer.

  3. 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).

  4. 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.

  5. Top servings with queso fresco, cilantro and fresh lime juice if desired.

  6. FOR THE INSTANT POT: Select the "saute" mode on the instant pot. Once the label reads "hot" drizzle in olive oil.

  7. Add in onion, bell pepper and jalapeno and saute 2 minutes. Add garlic and saute 1 minute longer. Press "cancel" on the instant pot.

  8. Pour in chicken broth, water, black beans, oregano and cumin and season with salt and pepper to taste.

  9. Seal instant pot with lid and make sure valve is set to "sealing" position. Select "manual mode" and set to 36 minutes.

  10. 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. 

Recipe 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*
Total Fat 4g 6%
Sodium 30mg 1%
Potassium 158mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 5g 20%
Sugars 2g
Protein 13g 26%
Vitamin A 10.9%
Vitamin C 32.3%
Calcium 5.4%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

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