Adobo Black Beans
Easy adobo black beans with dried or canned beans. Quick-soak, Instant Pot tips, seasoning swaps, and storage advice for a flavorful pot.
Adobo seasoning is usually for grilled chicken and pork, however it makes the perfect seasoning for a simple pot of beans.
Recipe by Geoff Marshall
Yield: Serves 6-8
- Use the quick-soak method (boil 2 minutes, rest 1 hour) or overnight soak to cut cooking time.
- Adobo seasoning plus onion, garlic, and stock make a simple, flavorful base; add chorizo or smoked bacon for richness.
- Works with canned beans or in a pressure cooker; refrigerate 3–4 days or freeze up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
In a large pot, boil 10 cups of water, add beans stirring often for two minutes.
Remove from heat, cover and let beans sit for 1 hour.
Drain beans and rinse them off in water.
In the same pot, sweat onions and garlic in oil.
(You can save some raw onion for garnish)
Add six cups of water, Adobo Seasoning, and your stock cube. Dissolve spices and stock cube then add beans.
Let this mixture simmer on medium low heat for over an our, until beans are tender.
Serve with lime wedges, sliced red onion, sliced avocado, and chopped cilantro.
thespicehouse.com
More About This Recipe
Add Chorizo or smokey bacon for some more body. You may cook this same recipe with canned beans or even do an overnight soak. Some will argue that the overnight isn't necessary.
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes. Swap 1 pound dried for about 3 to 4 standard 15-oz cans, drained and rinsed. Skip the soak step and add canned beans after the spices and stock dissolve. Simmer 10 to 15 minutes so the flavors meld, and watch salt because canned beans and stock cubes can be salty.
Do I have to soak the beans overnight?
No. The recipe uses a quick-soak: boil the beans 2 minutes, cover and let sit 1 hour, then drain and rinse. Overnight soaking is optional and will shorten the simmering time. If you skip soaking entirely, expect a much longer cook or use a pressure cooker.
How long should I simmer the beans until tender?
Simmer on medium-low for about 1 hour, checking for tenderness after 45 minutes. Cooking time varies with bean age and size, so add hot water if they start to dry out and continue until they are soft.
Can I make these beans in an Instant Pot or pressure cooker?
Yes. For unsoaked dried black beans, cook 25 to 30 minutes at high pressure and allow a natural release of 10 to 15 minutes. For soaked beans use 6 to 8 minutes at high pressure. Make sure spices and stock are dissolved in the cooking liquid before sealing.
Is adobo seasoning the same as adobo sauce or chipotles in adobo?
No. Adobo seasoning is a dry spice blend. Adobo sauce or chipotles in adobo are wet, smoky, and saltier. If you use a paste or sauce, use much less and reduce other salt, then taste and adjust.
How can I keep the recipe vegetarian while adding smoky flavor?
Use a vegetable stock cube and skip chorizo or bacon. Add smoked paprika, a small dash of liquid smoke, or roasted peppers to get a smoky note without meat.
How should I store and reheat leftovers?
Store cooled beans in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat on the stovetop over low heat with a splash of water to loosen the sauce, or microwave, stirring occasionally.
Can I use canned beans instead of dried?
Yes. Swap 1 pound dried for about 3 to 4 standard 15-oz cans, drained and rinsed. Skip the soak step and add canned beans after the spices and stock dissolve. Simmer 10 to 15 minutes so the flavors meld, and watch salt because canned beans and stock cubes can be salty.
Do I have to soak the beans overnight?
No. The recipe uses a quick-soak: boil the beans 2 minutes, cover and let sit 1 hour, then drain and rinse. Overnight soaking is optional and will shorten the simmering time. If you skip soaking entirely, expect a much longer cook or use a pressure cooker.
How long should I simmer the beans until tender?
Simmer on medium-low for about 1 hour, checking for tenderness after 45 minutes. Cooking time varies with bean age and size, so add hot water if they start to dry out and continue until they are soft.
Can I make these beans in an Instant Pot or pressure cooker?
Yes. For unsoaked dried black beans, cook 25 to 30 minutes at high pressure and allow a natural release of 10 to 15 minutes. For soaked beans use 6 to 8 minutes at high pressure. Make sure spices and stock are dissolved in the cooking liquid before sealing.
Is adobo seasoning the same as adobo sauce or chipotles in adobo?
No. Adobo seasoning is a dry spice blend. Adobo sauce or chipotles in adobo are wet, smoky, and saltier. If you use a paste or sauce, use much less and reduce other salt, then taste and adjust.
How can I keep the recipe vegetarian while adding smoky flavor?
Use a vegetable stock cube and skip chorizo or bacon. Add smoked paprika, a small dash of liquid smoke, or roasted peppers to get a smoky note without meat.
How should I store and reheat leftovers?
Store cooled beans in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat on the stovetop over low heat with a splash of water to loosen the sauce, or microwave, stirring occasionally.
Very good recipe. Since it was a hot day, I made it in my pressure cooker instead of on the stove. Reduced water to 4c to cook the beans. I didn’t have any of the chilies, so I substituted ground Chipotle powder. I definitely will make again.
Great recipe and an easy way to make beans “last minute” if you didn’t have time to soak them overnight. I added all of the optional ingredients which created more depth of flavor. If you use your own stock (instead of the cube), you may need to add salt when the beans have finished cooking. I used Vulcan’s Fire Salt which added a little more kick.