Go Back
black beans

Black Beans

A delicious way to make black beans for plenty of recipes, including my Summer Salad and Black Bean Quesadilla!
Prep Time 8 hrs
Cook Time 1 hr
Course Side Dish
Cuisine American, Mexican
Servings 1 pound (uncooked)


  • big pot


  • 1 pound bag dry black beans
  • filtered water
  • 1 tbsp Cajun or Mexican seasoning mix
  • 1 tbsp pink himalayan or sea salt
  • the end of a celery or few stalks optional, keep spare pieces in the freezer


  • Dump black beans in pot and cover with a generous amount of water.
  • Soak for at least 8 hours.
  • After soaking rinse beans and pot.
  • Use the same pot and cover beans with at least 2 inches of filtered water.
  • Add celery (if using) and set on stove over high.
  • Bring beans to a boil.
  • Reduce to a medium/low simmer.
  • Add 1 heaping tablespoon of seasoning of choice and salt.
  • Stir.
  • Set timer for 45 minutes.
  • Stir occasionally, but the pot does not have to be watched.
  • If water runs low you can always add more.
  • Taste to make sure the beans are fully cooked.


Keep extra ends and pieces of celery in a freezer bag after making soups and stews. Store black beans 4-5 days in the fridge or 6 months in the freezer. Perfect for meal prepping and using throughout the week.
Keyword beans, black beans, dairy free, fiber, healthy sides, plant protein, summer vegetables, vegetables