How To Cook Black Beans On The Stove

Cooking black beans from dry is an easy process it just takes some time.
Black beans are one of the ingredients used in the No-Waste Nourishing Quick Meal Plan Any Season Week 1 that can be downloaded for free.



1 cup and ⅔ (330 g) dry black beans
5 cups of water
1/4 teaspoon of salt


  1. Measure the quantity of beans you need to cook.
  2. Pick through them to look for little stones or whatever is not a bean.
  3. Wash them using a fine mesh colander, place them in a medium-large bowl.
  4. Cover the beans with plenty of water and 1/4 teaspoon of salt. This will help speed up the cooking process.
  5. Cover the bowl and let it soak for the entire night or until you are ready to cook them.
  6. Throw away the water used for soaking and wash them.
  7. Place them in a pot and add water. The ratio beans to water is 1:4. So if you are using 1 cup of beans, add 4 cups of water.
  8. Place the lid and bring it to a boil over high heat.
  9. When the black beans start to boil, uncover, stir, reduce the heat to keep the beans at a low simmer, and place the lid leaving a little crack to let the steam out.
  10. Set a timer to 1 hour and 40 minutes.
  11. Cook, stirring occasionally, at a low simmer until the beans are tender.
  12. When the alarm goes off, check them to see if they are tender by smashing a few with a fork. If it’s easy to do that, it means they are ready.
  13. Strain the water and place the beans in an airtight container.
  14. Wait until they reach room temperature before closing the container and storing it in the fridge.


You can store cooked black beans in the fridge for a week. Make sure to use clean cutlery when serving some of the beans and close the container properly after every use.

Adding oil or salt will decrease the storage time.

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