Recipe Contributed By Wholefully

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Classic Seasoned Black Beans

Prep Time 8 hours
Cook Time 2 hours


  • 1 lb black beans, dried, picked through
  • water
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 jalapeno pepper, seeds and membranes removed and diced; can add more if desired
  • 2 bay leaf
  • 2 tbsp cumin
  • 1 tsp salt, plus more to taste
  • 8 cups vegetable broth, or chicken (use vegetable to keep vegetarian)


  • Place black beans in a large stock pot and cover with at least two inches of water. Let soak overnight. Or, for a quick soak, bring stockpot to a boil, boil hard for one minute, then remove from heat, cover, and let soak for an hour.
  • Drain and rinse the soaked beans. Return them to the pot. Add in all the remaining ingredients.
  • Bring to a boil, reduce heat, and simmer until the beans are tender. This will depend a lot on the age of your beans. Fresher beans will be ready in 45-60 minutes, older beans might take 2-3 hours. Your best bet is to start tasting around the 45 minute mark.
  • Taste for seasoning, adding more salt if necessary, then remove beans using slotted spoon. Eat immediately, or store in an airtight container in the fridge for up to 5 days.