Vegan Black Beans
I make this Vegan Black Beans recipe with dried beans, red onion, bell peppers, and garlic for a rich, 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.
Servings: 6
Calories: 312kcal
Equipment
- pressure cooker (optional)
- slow cooker (optional)
Ingredients
- 1 pound dried black beans , about 2 cups (soak overnight, see note)
- 1 cup chopped red onion
- 1 cup chopped red pepper
- 4 garlic cloves , finely chopped
- Drizzle of oil or broth to sauté
- 4-5 cups broth (see note)
- ½ cup red wine , sub more broth if you don’t have or want
- 2 teaspoons balsamic vinegar
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
For cooking in the Instant Pot:
For cooking in the crock pot:
Instructions
- Sauté onion, pepper and garlic with drizzle of oil or broth until softened.
- Add the rest of the ingredients and bring to a rapid boil. About 10 minutes.
- Cover, reduce to a simmer and cook for about an hour. Check for desired done texture preference along the way.
- Serve however you want! These thicken as they sit, and get thicker in the fridge. They are even more flavorful the next day!
To cook in the Instant Pot:
- Use the sauté setting to sauté the onions, peppers and garlic, or sauté on the stove.
- Add the rest of the ingredients and cook on manual with the valve on the seal setting for 30 minutes.
- Allow pressure to naturally release for 15-20 minutes.
- Turn the valve to vent to finish releasing pressure.
To cook in the crock pot:
- Sauté the onions, peppers and garlic on the stove.
- Add them to the crock pot along with the rest of the ingredients.
- Cook on high for 3-4 hours or on low for 6-8. Check at 3 or 6 hours for doneness and add more broth if needed. You want the liquid to cover the beans so they don’t burn.
Notes
- 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.
- 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.
Nutrition
Calories: 312kcal | Carbohydrates: 55g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 448mg | Potassium: 1266mg | Fiber: 13g | Sugar: 5g | Vitamin A: 972IU | Vitamin C: 34mg | Calcium: 120mg | Iron: 5mg