Black Beans {Crockpot or Instant Pot}

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

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.

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.

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.

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.

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.

What Should I Serve with These?

• Chicken Enchiladas with Homemade Enchilada Sauce
• Grilled Chicken Street Tacos
• Slow Cooker Shredded Beef Tacos

4.34 from 3 votes

Print Recipe

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 minutes

Cook4 hours hours 5 minutes minutes

Ready in: 4 hours hours 15 minutes 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.

Course: Side Dish

Cuisine: Mexican

Keyword: black beans

Author: Jaclyn