If you can cover beans with water and turn your stove burner on, you can make these black beans. From scratch! I believe in us. Let’s do it!

For some of you, making beans from scratch may seem like old hat. But for those of us less experienced (hand raised) in the art of buying bulk beans to cook yourself, this recipe is good news.

After a little trial and error, research, and testing, we came to realize that if you want black beans that are flavorful, perfectly tender, and not mushy, they actually turn out tastier, less mushy, and deeper in color when you skip soaking before cooking. This is wonderful because it not only saves time, but there’s also virtually no prep time and the beans are ready in less than 2 hours!

That’s right! This recipe is super easy, requiring just 6 ingredients and 1 pot to make.

How to Cook Black Beans

Because the beans aren’t soaked beforehand, it’s a good idea to add a strip of kombu (seaweed) to make the beans easier to digest. And for flavor, add a halved onion and some garlic. Another way to infuse more flavor is to add some vegetable broth to the pot. We prefer a ratio of 3:1 water to vegetable broth.

Next, cook your beans until tender. Then remove the onion and kombu and simmer for another 10-15 minutes to evaporate some of the extra moisture. This is also an excellent time to add your salt and other seasonings. For a smoky, spicy note, we added cumin powder and two chipotles in adobo sauce.

We hope you all LOVE these black beans! They’re:

Easy to make

Flavorful

Perfectly tender

NOT mushy

Versatile

Healthy

& Super delicious

These beans are so delicious on their own, but they would also work well with things like burrito bowls, tacos, nachos, veggie burgers and more!

More Homemade Bean Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!