These cumin black beans have way more flavor than any canned beans you buy. It is super easy and economical too! A 1 pound bag of dried beans is pretty inexpensive. Once cooked these beans can be put into freezer bags or freezer containers and frozen for future use. We usually eat them all before that happens.
Cumin Black Beans – Pressure Cooker
Ingredients
Equipment
Method
- Combine all ingredients except lime juice in electric pressure cooker, set timer for 45 minutes,high pressue, natural pressure release. When beans are done cooking, add the juice of 1 lime if desired.
- Place all ingredients except lime juice in a slow cooker, cover and cook on high for 3-5 hours or until beans are tender. Mine took about 4 hours. Add lime juice if desired and stir. Leftover beans can be frozen in freezer bags or freezer safe containers for future use.
- Store in the refrigerator and eat with in 3-5 days. Beans may be frozen in freezer bags or freezer safe containers.
- This recipe works well with pinto beans too.
Tried this recipe?
Let us know how it was!When you use our affliate links you help support our work here without any extra cost to you. Thank you for your support. Check out our Amazon Affiliate Page to see our favorite kitchen gadgets, small kitchen appliances, pantry items, hiking products and even fun things for the grandchildren!
The 15 inch Holland Bowl Mill fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. We use our 15 inch Beechwood bowl to chop our salads everyday. The heart shaped bowl makes me happy – I love everything heart shaped! See the Chopped Salad Blog Post to find out how to get a free mezzaluna knife with your order as well as free engraving and free shipping.
I have heard that soaking the beans first will help and eliminate gas as well. I am not familiar with Kombu so would soaking instead work?
Hi Sue, yes soaking the beans works too!
Tami, I cannot believe I am reading one of your posts from years ago! I was searching about how to cook black beans and was guided here!
I can’t wait to put all the ingredients into my crock pot.
I am always checking your blog for information….thank you!
Mary I am sorry I never replied to your comment on the beans! How are you doing? Are you still writing? I miss reading your writing. Please check in with me -I would love to chat.
Happy cooking,
Tami
Hi Tami,
It was nice hearing from you! I retired in September and began writing a blog but got sidetracked by life!! How I admire your dedication to your blog!
Here is what I began:
http://mysimpleretirement.blogspot.com/
After reading more of your posts today I am inspired to get back to writing.
I am still (oh so slowly) moving toward a vegan diet. I am taking many detours along the way but that is my goal.
Your blog is so helpful along the way!
Take care,
Mary
Mary I am so excited to check out your blog! I love your writing style. Congratulations on your retirement – funny how busy life is post retirement. It makes you wonder how you were able to get anything done while you worked! I feel so much better on a whole food plant based vegan diet. There are a multitude of blogs and books that you can read. Let me know if you need any recommendations. Also if you can find an active vegan or vegetarian society in your city they hold informational events. We have seen many of the top plant based doctors speak in our area – some of the events are free and others have a nominal fee. There are Veg Fest day long events across the country as well as many plan based seminars cropping up everywhere. I don’t recall what state you live in but do some internet research and see what you can find in your location. It’s a wonderful way to become more educated and we learn something new each time we attend these avents. You don’t need to be an ethical vegan to attend these events. The plant based doctors are not necessarily vegan that is why they have adopted the “whole food plant based diet” title instead of vegan. Their focus is on the science based evidence that supports eating a plant based diet.
I hope to start posting on a more regular basis soon. I had surgery in January and have been recovering from that, our daughter had our first grandchild 3 weeks ago and I have been at her house every day since helping her. Its a wonderful time of life!
Lets stay in touch Mary. Let me know if I can answer any question or help you with your journey.
Blessings,
Tami
These are the best black beans ever!!!!! I cook mine in the crockpot on high for about 8 hours; the liquid in the pot comes out thicker. The smell in house when this is cooking is to die for.
I use a package of frozen onions instead of chopping a fresh one to make it easier. I also recently did this recipe in my pressure cooker. I haven’t made it in the crockpot since. Heavenly beans so much quicker.
Thank you SOOOO much for this recipe!! It’s at the top of our favorites; we could eat a pot of these every week for the rest of our lives.
Thank you Michelle – we love them too. Sometimes I make pinto beans instead of black and they are also amazing.
Please share how you make these in your pressure cooker! Do they come out as creamy as these do?
Thank you for letting me know how much you enjoy this recipe – you made my day!
Happy Cooking,
Tami
I use bottled chopped jalapeno to make this recipe easier than having to have a fresh pepper on hand and having to dice it up.
When I make these beans in my electric pressure cooker, I cook the pre-soaked beans on high pressure for 6 minutes with a natural pressure release.
I use the same amount of water and ingredients you call for on your recipe. But they don’t end up having a thicker liquid like they do when I cook them in the crock pot for 8 hours.
I’ll bet I could cut at least 1 cup of water from the original recipe when cooking in the pressure cooker.
I’ve also used this recipe for red beans; I eliminate the cumin and lime juice. These are so easy and yummy. We like to dunk bread in the liquid as we eat our bowls of beans.
Hi – I made these beans yesterday in a crock pot. I cooked them for 4 hours on high. They were delicious ( we ate them with ponachos) but there was a lot of liquid – it looked like soup. Should I have cooked them longer? Since there is so much liquid with the beans that are left over, I think I will add some veggies and make a soup out of what is left.
Hi Christine,
I am glad you liked the recipe. You can reduce the amount of liquid perhaps you don’t need as much with the slow cooker. I use a slotted spoon to remove them from the cooking liquid when using them for the Ponachos. If I am using the beans to make refried beans then I like having that extra liquid. Making them into a soup is a great idea!
Happy Cooking
Tami
These beans are fantastic! Super simple to make too. Thanks for the great recipe Tami!
Hi Jess,
Thank you so much – we love them too!
Do you cook the beans in the pressure cooker on high or low pressure?
I use high pressure.