Vegan Black Beans Recipe – The Picky Eater

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I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a hearty dish. It simmers on the stove for about an hour, allowing the flavors to deepen with seasonings and herbs. This nourishing meal is perfect to serve any time of the day for my family.

Blue bowl with cooked black beans over white rice

I started making my own black beans from dried instead of using canned because I wanted full control over the ingredients. Many store-bought black bean options contain added sodium, preservatives, or even animal-based broths. Plus, homemade beans have a richer texture that works perfectly in dishes like my vegan black bean chili.

After researching the benefits of black beans, I was even more convinced to make this vegan black beans from scratch. They are loaded with protein, fiber, and essential minerals, making them a powerhouse ingredient for a balanced meal. By cooking them at home, I can season them just right and use them in different meals, from simple rice bowls to vegan black bean tacos.

I love this recipe because it gives me a pot of nutritious black beans that I can use in so many ways. As a mom, I need meals that are easy and something my kids will actually enjoy. These beans never last long in my kitchen. I make a big batch at the start of the week, and before I know it, they’re gone, stuffed into my vegan black bean burritos, or scooped straight from the pot.

If you’ve been following me, you know one of my biggest goals is to turn simple, everyday ingredients into meals that are both delicious and healthy. For this recipe, I start with red onion, garlic, and bell peppers in the pot. Then I add smoked paprika and oregano for just the right depth. Black beans soak up every bit of flavor as they simmer, turning tender and flavorful. Instead of plain water, I use broth, making them so hearty, and trust me, so much better than anything from a can.

Personally, I think cooking black beans on the stovetop is the best way to bring out their natural texture and deepen their flavor in a way canned beans never can. I have tested different methods over time (and share Instant Pot and slow cooker options later in this post) but slow simmering keeps the beans tender without getting mushy. These vegan black beans are a kitchen staple I make all the time!

🥘 Ingredients

This recipe is all about simple ingredients. Along with black beans, I use a handful of spices, vegetables, and seasonings to bring out the best flavor. Here’s what I used:

Dried Black Beans: The star of my recipe, I love how black beans become creamy while holding their shape when cooked.

Red Onion & Red Bell Pepper: I add these two ingredients for their slight sweetness and to give the beans a little bit of texture variety.

Vegetable Broth: While you can cook the beans in water, I’ve found that using vegetable broth adds so much more flavor, so I’d highly recommend using veggie broth if you can.

Red Wine & Balsamic Vinegar: I love how the combination of these two ingredients adds depth, slight acidity, and richness, enhancing the natural earthiness of black beans.

Seasonings: I used a combination of garlic, dried oregano, smoked paprika, salt and pepper.

🔪 How To Make

This vegan black bean recipe is one of our family favorites. Ever since I created it, we have it at least once a week. Here’s how I make them:

Prep The Beans: I soak them the night before, then add them to the pot when I’m ready to cook.

Dried black beans soaking in water in a white bowl.

Cook Veggies: First, I sauté onion, pepper, and garlic with a drizzle of oil or broth until they soften.

Wooden spoon mixing peppers and onions as they cook in a pot.

Add Remaining Ingredients: Then, I add everything to the pot and bring it to a rapid boil for about 10 minutes. Then I cover, reduce the heat to a simmer, and let it cook for about an hour, checking along the way to reach the perfect texture.

Black beans and chopped peppers in broth being mixed in a pot.

Serve: Enjoy them any way you like. They thicken as they sit and become even thicker in the fridge. The flavors deepen overnight, making them even better the next day.

Fork taking a bite of black beans and white rice with chopped cilantro from a dark blue bowl.

Other Cooking Methods

In the Instant Pot: Cooking beans in a pressure cooker is a lifesaver during a busy week. I follow the same steps as the stovetop method, starting with the sauté setting to cook the onions, peppers, and garlic. Then I add the rest of the ingredients, seal the valve, and cook on manual for about 30 minutes.
Note: you will need to reduce the amount of liquid however since it doesn’t cook off as much as it does on the stove top.

In the Crock Pot: For a deep, flavor-infused option, slow-cooking dried black beans all day is a great choice. I recommend sautéing the veggies first since it brings out their flavor. After that, I add everything to the crock pot and cook on high for 3 to 4 hours or low for 6 to 8 hours. I check at the 3 or 6-hour mark for doneness and add about 1 extra cup of water since more liquid evaporates during the long cooking time.

My #1 Secret Tip for making my vegan black beans is to soak them overnight for faster cooking and the best texture. I always do this because it helps them cook evenly and come out perfectly tender. And if I ever forget, I use the quick soak method by boiling them for two minutes, turning off the heat, covering the pot, and letting them sit for an hour before draining and cooking.

Other Tips To Keep In Mind:

Don’t Add Salt Too Early: Salt can toughen the beans’ outer skin and slow down cooking. I always wait until they are tender, adding salt in the last 15 to 20 minutes.
Cook Low And Slow: Simmering gently (instead of rapid boiling) ensures the beans absorb all the spices and aromatics without breaking apart.
Let the Beans Rest Before Serving: Once cooked, I always let the beans sit for at least 10-15 minutes before serving, sometimes even longer.

📖 Variations

While I love the this black beans recipe as it is, I sometimes switch things up with these variations:

Make It Spicy: For more heat, I add some crushed red pepper or 1/8 (or more) teaspoon of cayenne pepper to the spice mixture. You could also add in 1-2 diced jalapenos (seeded would be milder, not seeded would be spicier) into the veggie mixture and sauté them together.

Cuban Style: For this version, I add 1 bay leaf while cooking (remove before serving), and I also stir in 1 tablespoon of ground cumin and 1 teaspoon of dried thyme along with the other spices.

Refried Beans: These beans taste great whole, but they can also be made into refried beans if you like! To do this, reduce the broth to 3-4 cups for a thicker consistency, and then after cooking, blend or mash the beans with an immersion blender until smooth.

🍽 Serving Suggestions

In my house, we enjoy these vegan black beans in so many ways. They go well with just about anything. Here are some of my favorite ways to serve them for a complete meal:

Easy Side Dishes: I love serving these black beans over rice or alongside my quinoa patties with a fresh salad or sautéed greens. It’s a simple meal my kids always enjoy.

Tacos: They are perfect for filling crispy potato tacos, or adding to my vegan breakfast tacos. I also love layering them into a taco casserole for a comforting meal.

Nutrient-Packed Bowls: I toss them into a bowl with Mexican rice, potatoes, vegan sour cream, salsa, pico de gallo, and my healthy guacamole.

🧊 Storage Directions

Refrigerating: Cooked black beans stay fresh in the fridge for up to five days. I store them in an airtight container to keep them from drying out.

Freezing: I love batch-cooking black beans and freezing them for quick meals. Once they cool completely, I store them in an airtight container or ziplock bag and keep them in the freezer for up to six months.

Reheating: From the fridge, I warm them on the stovetop or in the microwave until heated through. From frozen, I thaw them in the fridge overnight before reheating.

❓Recipe FAQs

Do I have to soak the beans ahead of time?

Yes, I would highly recommend it for a few reasons:
1) Cooking time: Soaked beans cook in less time.
2) Digestion: Soaked beans are usually easier to digest. One thing I did learn though, is un-soaked beans have more flavor since they cook longer and absorb all the spices and seasonings more. The downside is of course, that they take forever to cook! I just add more spices to pack my beans with flavor instead.

Is there any way I can make these beans faster?

Yes! Actually, the way to make black beans as quick as possible, is make sure to soak them overnight (or for 8 hours at a minimum). Alternatively, if you use a pressure cooker or Instant Pot, it cuts down the cooking time by about half.

Why are my beans still hard after cooking?

There could be a few reasons why your beans are still hard. They may be too old, salt may have been added too early, or they weren’t soaked or cooked long enough. To fix this, I simmer them with an extra half cup of water or broth until they soften.

How can I make the beans thicker and creamier?

There are a few ways you can do this:
1) Let them simmer uncovered for 10-15 minutes after cooking to reduce excess liquid.
2) Mash some of the beans with the back of a spoon or an immersion blender.
3) Use less broth when cooking (start with the lower end of the recommended amount).

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