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Kalyn's Kitchen

Spicy Black Beans with Cilantro

Spicy Black Beans with Cilantro are great for a side dish, and these beans are so easy to make in the Instant Pot or the slow cooker! If you’re avoiding beans, check out Low-Carb Recipes to see if something else will catch your eye. 

PIN Spicy Black Beans with Cilantro to try them later!

Spicy Black Beans with Cilantro finished beans

I’m updating an old favorite slow cooker recipe today, so now you can make Spicy Black Beans with Cilantro in the Instant Pot or the Slow Cooker. The flavorful black beans were so easy to cook in the Instant Pot without soaking the beans first. However, it’s important to use fresh beans when you’re not soaking them; the ones that have been on the store shelf or in the pantry for a while will take much longer to cook.

The black beans cook in vegetable stock with minced garlic and dried cilantro, and if you have some I’d add the Mexican herb called Epazote. When they’re cooked the beans get spicier with chopped cilantro, diced green chiles, and some lime juice that cooks with the beans for a few minutes. And we loved the tomato, green onion, and cilantro mixture served on top of the beans, but purchased guacamole was also amazing served with these beans!

What is Epazote?

Epazote is a perennial herb that’s used in Mexican cooking, especially to add to beans. It can be used fresh but Dried Epazote (affiliate link) is most common in the U.S. and adding some Epazote to your beans not only adds flavor, but it makes beans easier to digest. Don’t use too much or you might not like the strong flavor, although cooking mellows the flavor, and I think it’s especially good with black beans.

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Pressure Cooker or Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

Spicy Black Beans with Cilantro process shots collage

How to Make Spicy Black Beans with Cilantro:

(These are the Instant Pot instructions. Scroll down to the complete recipe for slow cooker instructions and nutritional information.

  1. Put black beans in the Instant Pot with broth,oil, minced garlic, dried cilantro, and Epazote (if using.)
  2. Lock lid and set Instant Pot to MANUAL, HIGH TEMPERATURE, 45 minutes.
  3. When time ends, let it natural release 20 minutes, then quick release. 
  4. While beans cook, chop cilantro and get diced green chiles and fresh lime juice ready.
  5. When Pressure is released stir in chopped cilantro, diced green chiles and lime juice. Use SAUTE, MEDIUM TEMPERATURE, and cook 5 minutes.
  6. While that cooks, chop up diced tomatoes and slice green onion if you’re making the tomato topping. 
  7. Combine sliced green onion, diced tomatoes and the rest of the chopped cilantro with lime juice and olive oil to make the tomato topping.
  8. We also loved these beans with this favorite purchased guacamole on top if you don’t have fresh tomatoes or don’t want to bother making the tomato mixture!

Spicy Black Beans with Cilantro finished beans

Make it a Meal:

I served my beans with Cuban Flank Steak. This would also be amazing with Salsa Verde Chicken Bake or Southwestern Pot Roast.

More Tasty Recipes with Black Beans:

Southwestern Quinoa Salad with Black Beans from Kalyn’s Kitchen
Slow Cooker Puerto Rican Black Beans with Sofrito from The Perfect Pantry
Black Bean and Pepper Salad from Kalyn’s Kitchen

Spicy Black Beans with Cilantro finished beans

Spicy Black Beans with Cilantro

Yield 8 side dish servings
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 40 minutes
Total Time 1 hour 35 minutes

Spicy Black Beans with Cilantro are great for a side dish, and this recipe has instructions for making the black beans in the Instant Pot or the slow cooker!

Ingredients

For Beans in Instant Pot or Slow Cooker

  • 1 lb. dried black beans (see notes)
  • 4 cups vegetable stock ( see notes)
  • 1 T dried cilantro
  • 1 T minced  garlic (see notes)
  • 1 tsp. dried Epazote (see notes)
  • 1/2 chopped fresh cilantro (measure after chopping)
  • one 4 oz. can diced green chiles
  • 2 T fresh-squeezed lime juice

For Tomato-Cilantro Salsa (if using)

  • 1/4 cup sliced green onion
  • 2 cups diced fresh tomatoes
  • 1/2 cup chopped fresh cilantro (measure after chopping)
  • 2 T fresh-squeezed lime juice
  • 1 T olive oil

Instructions

  1. Put black beans in the Instant Pot with vegetable broth, olive oil, minced garlic, dried cilantro, and Epazote (if using.)
  2. Lock lid and set Instant Pot to MANUAL, HIGH TEMPERATURE, 45 minutes.
  3. When cooking time ends, let it natural release 20 minutes, then release the pressure.
  4. While beans cook chop cilantro and get diced green chiles and fresh lime juice ready.
  5. When Pressure is released stir in 1/2 cup chopped cilantro, can of diced green chiles and 2 T lime juice.
  6. Use SAUTE, MEDIUM TEMPERATURE, and cook 5 minutes.
  7. While that cooks, chop up diced tomatoes and slice green onion if you're making the tomato-cilantro mixture.
  8. Combine sliced green onion, diced tomatoes and the rest of the chopped cilantro with lime juice and olive oil to make the tomato topping.
  9. We also loved these beans with purchased guacamole on top if you don't have fresh tomatoes or don't want to bother making the tomato mixture!


Slow Cooker Instructions:

1. The night before you plan to cook this, rinse beans and pick out broken pieces.

2. Place beans in a large slow cooker (at least 4 quarts), cover with cold water by several inches, and soak overnight.

3. The next morning, rinse and drain beans, then place beans, stock, dried cilantro, minced garlic, and dried Epazote (if using) in Slow Cooker.

4. Cook all day on low, 8-10 hours for very soft beans. (If you want firmer beans, start to check after about 7 hours.

5. When beans are as soft as you prefer, wash fresh cilantro and dry well. (I used a salad spinner.)

6. Chop enough cilantro to measure one cup (or less if not making tomato mixture).

7. Turn slow cooker to low and stir in 1/2 cup chopped fresh cilantro, diced green chiles, and lime juice.

8. Let beans cook 20-30 minutes more.

9. Serve immediately, garnished with tomato/cilantro mixture if desired.

Notes

For the slow cooker beans will cook better if they're soaked overnight. I love Epazote (affiliate link) in dried beans, but it's completely optional. You can use chicken stock if you prefer. Minced garlic from a jar is fine for this.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 341mgCarbohydrates: 41gFiber: 10gSugar: 4gProtein: 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans cooked like this make a perfect side dish for any phase of the original South Beach Diet and they’re also good for low-glycemic diets. Dried beans are too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Use Pressure Cooker or Slow Cooker for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for more Slow Cooker / Pressure Cooker Recipes on my other site!

Historical Notes for this Recipe:
The Slow Cooker version of these black beans was first posted in 2006 and updated in 2012. The post was updated in September 2020 with slow cooker and Instant Pot instructions.

Spicy Black Beans with Cilantro Pinterest image

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    41 Comments on “Spicy Black Beans with Cilantro”

  1. I'm trying this today!! I am so absentminded that I forgot to prep the beans overnight, so I just had to get some canned beans for this first-run…not "officially" doing SBD yet, just dabbling with recipe ideas before taking the plunge! I'm serving them along side your Southwestern Pot Roast.

    I've got them in the crock pot for a few of hours on HI, with a diced bell pepper and a few shallots as well as about a cup of frozen corn. It looks and smells wonderful so far! Thanks so much for keeping all these recipes coming, Kalyn. You're making SBD seem incredibly ACCESSIBLE!!! 🙂

  2. Sounds amazing!! I'll bet it would make for a yummy taco filling, too.

  3. Laura, yes but in the header section of the Vegetarian page it says this: "Some dishes contain chicken stock, which can easily be substituted with vegetable broth." I felt that was sufficient, rather than saying that on every recipe that contained stock.

  4. I'm sure you know this, and that everyone knows you can switch things to veggie versions, but using CHICKEN STOCK means that the recipe is not vegetarian! It's amazing how many people don't think of this.

    Just thought I'd say something, since this is in the "vegetarian" section of your blog. Not quite vegetarian…

  5. Kati, I love hearing that! Thanks so much for letting me know you are enjoying the blog.

  6. I made this recipe last nite and I am making two more of your recipes this weekend. Thanks to your website my husband and I have each lost 70 pounds and my husband is off of his insulin. I can’t imagine the time it must take to maintain this blog, thank you again. Kati

  7. Janna, I just got a pressure cooker recently and am looking forward to using it to cook beans!

  8. Hi Kalyn,
    I make black beans in the pressure cooker. I don’t even soak them-just cook for about 30 minutes and bingo, delicious beans ready to eat.

    I’m sure you know, but don’t add salt to beans while they’re cooking, or the skins will get tough and it will be hard to get them done.

  9. Anonymous, you could certainly duplicate this with canned black beans, but I’d use a lot less chicken stock and cook it for a much shorter time. Let us know how it turns out if you try it.

  10. Can you make this with canned black beans (drained and rinsed)?

  11. Oh my gosh I have to try this too!

  12. Kalyn, this recipe looks great. I just wanted to let you know how much I enjoy (and rely upon) your blog whenever I’m doing South Beach! I’ll probably be trying out some South Beach recipes myself on my blog during the coming weeks.

  13. I think this looks great, I love beans and am always looking for new dishes to add them to.

    Ari (Baking and Books)

  14. Kalyn, I just saw a recipe for Cilantro Canapes in the November Better Homes & Gardens. You are going to want to make this, even though it involves bread!

  15. Hey Kalyn, I’m one of those cilantro-haters and waiting for cilantro-free recipes 🙂

  16. Whether it’s a soup or a side dish, it still looks delicious.

    I love beans, they’re very rarely found in professional cooking, which is strange – they’re a perfect starchy alternative to potato.

  17. Brady your recipe sounds great. I’ll try it for sure. And your recipe is perfect for SB, even though I know you’re not a South Beacher. Everyone else, if you’re eating this over white rice, use Uncle Ben’s Converted Rice (or brown rice) for South Beach.

  18. I love black beans. They are really filling and delicious with cilantro-I usually serve mine over white rice. I have a similar, but super quick recipe that I thought I’d share:
    1 T olive oil
    3 cloves garlic, chopped
    1 small white onion, diced
    1 large can black beans, drained and rinsed
    1 tsp cumin
    salt and pep to taste
    cilantro and/or scallions for garnish

    Sautee onion and garlic in oil, add drained beans and spices and heat through.
    Really simple and great with grilled chicken.
    -Brady

  19. Bill, it’s not soup. It’s a side dish of beans, kind of like the black beans served with Cuban food.

  20. That looks pretty thick for a soup.