This recipe for black beans is inspired by the classic Indian black lentil recipe called Dal Makhani. This recipe uses black beans instead and is specifically developed for a slow cooker, where it happily cooks into slow-cooked perfection. If you don't have a slow cooker, you can cook this dish on a stovetop – still delicious!

Creamy Indian Black Beans [Vegan]



Cooking Time




  • 1 1/2 cups of dried black beans
  • 2-3 tablespoons of olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly grated ginger
  • 2 onions, finely diced
  • 1 tablespoon freshly ground cumin
  • 1 1/2 teaspoons freshly ground coriander
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon red cayenne powder
  • 4 tomatoes, diced or 1 cup canned chopped tomatoes
  • 1 tablespoon dried fenugreek leaves (optional)
  • 3 tablespoons vegan sour cream
  • 2-3 tablespoons chopped cilantro
  • Diced or sliced red onions, for serving


  1. Place the black beans in plenty of water and soak for 2-3 hours or overnight. Drain and set aside.
  2. If your slow cooker has a sauté function, turn it on and add the olive oil. Alternatively, you can do this in a skillet over the stove.
  3. Add in the onions and cook for about five minutes, add in the ginger and the garlic, and sauté until the onions are soft and golden.
  4. Add in the cumin, coriander, salt, and red cayenne pepper and cook for a minute.
  5. Add in the tomatoes and cook for two more minutes. If using a skillet, move the mixture to the slow cooker. Once the tomatoes are soft and pulpy, add this mixture to the slow cooker, add in the black beans with 3 cups of water and cook on low for 4 hours.
  6. Remove the cover, stir in the fenugreek leaves, vegan sour cream, and cilantro and serve.