Creamy Black Beans

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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 30 min
  • Cook: 3 hr 50 min
  • Yield: 6 servings
  • Nutrition Info
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1 pound dried black beans, rinsed and picked over

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 jalapeno pepper, halved and seeded

2 teaspoons ground cumin

2 teaspoons dried oregano, preferably Mexican

Kosher salt

Queso fresco and fresh cilantro, for topping (optional)


  1. Soak the beans in a pot of water overnight. Drain.
  2. Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
  3. Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.

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