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This 3-ingredient black bean tempeh is a delicious soy-free alternative to traditional tempeh. Nutty, firm, and perfectly sliceable, it holds together beautifully and works in all of your favorite savory recipes – just season and cook it however you like. I’ll guide you step-by-step on how to make it from scratch!
You guys asked for high-protein and soy-free tempeh? It’s here! Introducing homemade tempeh made from black beans!
Having made many types of tempeh before, from soybean tempeh to chickpea tempeh and okara tempeh, I can say that I’m somehow of a tempeh connoisseur. This version replaces soybeans with black beans, giving the tempeh a slightly different flavor and a contrast of color that makes it truly pop!
⭐️ What Makes This Tempeh Unique
- No need to peel the beans. What’s great about black bean tempeh is that, as opposed to soybean tempeh, you don’t have to peel the beans! There is no soaking needed either, making this tempeh one of the easiest to prepare.
- Zero bitterness. Traditional tempeh, especially store-bought, can be bitter sometimes, so you have to steam it to remove that bitterness. I can assure you this one has absolutely no bitterness!
- Soy-free. Because it only uses black beans, vinegar, and tempeh spores, this recipe is completely free of soy.
✌🏼 Two Ways to Make It
I’m sharing two methods for cooking the beans and incubating the tempeh.
- First method: The Instant Pot. The IP method requires less active time and is a bit easier to make. Unlike the stovetop method, you don’t have to soak the beans overnight. And thanks to the Yogurt setting, you can incubate the tempeh directly inside the Instant Pot.
- Second method: Stovetop + yogurt maker. It requires soaking the beans overnight and simmering them in a large pot, so you will need to keep an eye on them while they cook. Then, the incubation is done directly in a yogurt maker.
Both methods yield the exact same result, so feel free to pick the one that you can make with what you have on hand.
⏱️ How Long Does It Take To Incubate?
The question that comes out the most! On average, and depending on the temperature, the tempeh should be ready in 36-48 hours, assuming you incubate it at around 86°F (30°C). Keep in mind that it takes quite a bit of time before seeing white mold, but once it starts to appear, it covers the beans in just a few hours!
Personally, I generally see the first few spots of white mold after about 30 hours. Then, I wait another 6-8 hours, and the tempeh is fully covered with white mold.
🫘 Ingredient Details
Making black bean tempeh requires only 3 ingredients:
- Dry black beans – Obviously, they make the base. I recommend starting with dry, uncooked black beans for the best results. Black beans are not only high in protein but also high in fiber, which is good for digestion.
No black beans? Use adzuki beans! - Tempeh starter – Also called Rhizopus Oligosporus, this mold comes in powder form and is essential here. Tempeh starter contains spores that allow the mold to develop and bind all the beans into a firm, white loaf.
- White vinegar – It helps lower the PH and prevents bad mold from growing.
🥣 How to Make It
The method I will show you below uses the Instant Pot. For the stovetop method, please check the recipe card at the end of this page.
- Cook the beans. Add the black beans and water to the Instant Pot. Pressure cook for 30 minutes.
- Let them dry. Drain the cooked beans and spread them on a baking sheet lined with a kitchen towel. Let them dry for about 25 minutes.
- Sprinkle the tempeh starter. Transfer the beans to a bowl, toss with the vinegar, and sprinkle with the tempeh starter.
- Stir to combine. Use a wooden spoon to mix the beans with the starter.
- Do not hesitate to stir well to ensure everything is well combined.
- Transfer to a bag. Next, transfer the beans to a small freezer bag.
- Shape it. Tightly pack the beans into a loaf shape.
- You can fold the rest of the bag under the loaf to keep the beans tight.
- Transfer to the Instant Pot. Place the bag on a rack inside the Instant Pot.
- Incubate. Close with the lid and set the Instant Pot to yogurt mode for 32 hours.
- After 32 hours, the Instant Pot will turn off. Leave the tempeh inside for another 6-8 hours, or until it is completely white, like in the photo above. Your tempeh is now ready to be used!
📔 Thomas’ Tips
Cook the beans just right. Your black beans should be tender but still retain some bite. Overcooked beans will mash when you toss them with the starter. On the contrary, undercooked beans will result in an unpleasant, tough texture.
Don’t skip the drying step. This step is essential, as excess moisture can lead to harmful mold growth.
Pack the beans tightly. Ensure the black beans are packed tightly in the freezer bag (without mashing them). You don’t want too much space between each bean, otherwise the mold may not grow properly.
🍚 How to Use It
- Scramble it and use it to make tempeh bolognese or Dan Dan noodles.
- Marinate it in your favorite marinade, then pan-fry or grill. You can then serve it with rice, noodles, or toss it into salads.
- Sauté and toss with a peanut coconut sauce to make peanut tempeh skewers.
- Use it to make black bean tempeh burgers.
- Smoke and grill tempeh, slice it thin, and use it in BLTs, wraps, or sandwiches!
❄️ Storing and Freezing
- To store: You can store this tempeh in the refrigerator for up to 2 weeks.
- To freeze: Wrap it in plastic wrap or transfer it to a freezer bag, then store it in the freezer for up to 6 months.
💬 FAQs & Troubleshooting
Yes! It generally takes up to 30 hours before you actually see white mold growing. Be patient 🙂
Your tempeh is ready when it’s firm and holds together well. It should also have a white appearance.
Although tempeh starter will keep very well at room temperature, I suggest storing it in the refrigerator in a small airtight bag.
First, do not eat tempeh that shows signs of pink, red, or black mold. Second, always smell it before using – it should have a subtle mushroom-y aroma. What happened is that it probably got contaminated somehow. Next time, ensure all of your tools are as clean as possible and do not touch the beans with your hands.
Yes, place the tempeh bag on a baking sheet and put it in an oven set at 86°F (30°C) for 20-25 hours. My oven can go to a low temperature, but if yours can’t, just let the oven light on or use a dehydrator set at around 86°F. Be aware that the incubation time can take longer if the temperature is too low.
While this black bean tempeh might not be as appetizing as soy tempeh because of its dark color, it’s equally delicious! It can be marinated and then baked or fried! You can use this tempeh as a substitute for soy tempeh in any recipe!
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Black Bean Tempeh (Soy-Free!)
Ingredients
- 1 cup (230 g) dry black beans
- 3 cups (700 ml) water
- 2 tsp (10 ml) white vinegar
- 1/2 tsp tempeh starter
Instructions
Instant Pot Method:
- Cook the beans. Rinse the black beans under cold water and drain. Place them in the Instant Pot liner and cover with the 3 cups of water. Close the lid, set the valve to the SEALED position, and pressure cook on manual for 30 minutes.
- Next, let the pressure release naturally for 20 minutes. Open the Instant Pot and drain the beans using a colander.
Stovetop Method:
- Soak overnight. Add the black beans to a large bowl and cover with cold water. Soak overnight or for at least 8 hours.
- Cook the beans. The next day, drain the beans and place them in a large, deep pot. Cover with about 5 cups of water and bring to a boil over medium-high heat.
- Let it boil for about 10 minutes, then lower the heat, cover, and let it simmer for about 50 minutes. Test the beans from time to time to make sure they are not under or overcooked. Then, drain the beans using a colander.
Next:
- Drain the beans. Place a clean kitchen towel on a large baking sheet. Transfer the drained beans to the kitchen towel and spread them into an even layer. Let the beans drain and dry for 20-25 minutes.
- Inoculate with the starter. Transfer the black beans to a large mixing bowl. Add the white vinegar, and stir until all the beans are "coated" with the vinegar. Sprinkle the tempeh starter over the beans and mix until well combined.
- Prick a freezer bag. Use a thin chopstick or a fork to prick small holes in a small freezer bag (I used a 7×8-inch bag) at about 1-inch (2.5 cm) intervals.
- Fill the bag. Transfer the beans to the bag, and shape them into a long loaf about 2 inches (5 cm) thick. Then fold the remaining bag over the beans to keep them tight. It's important that the beans are tightly packed.
- Incubate. Arrange a rack inside the Instant Pot liner. Place the bag of beans on it and close the Instant Pot lid. Set the Instant Pot mode to "Yogurt" (Less mode) and set the timer to 32 hours.
- After about 30 hours, you should see a thin layer of mold covering the beans. Leave the tempeh inside the Instant Pot for another 6-8 hours or until it is firm and holds together well.
- You can now transfer it to the refrigerator. Use it like soybean tempeh: marinate, fry, bake, sautée, etc! You can store this tempeh in the refrigerator for up to 2 weeks.
Notes
Nutrition
Note: This recipe was first released in August 2018 and updated with new process shots and detailed instructions in February 2026.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Oups, sorry, previous message translated: so you don’t soak the beans overnight before cooking, is that right?
Si je comprends bien, vous ne faites pas tremper les fèves la veille avant de les faire cuire?
Is there any way to make tempeh without using a plastic bag? I’m becoming pretty anti-plastic these days for environmental and health reasons. Cheers!
I’ve been making tempehs from soybean, chickpeas, black beans & lentils for close to 3 years now using similar methods. I still get excited to see the process unfold & enjoy the amazingly fresh (& unique) flavor profiles of this highly nutritious whole food! Thank you for sharing this!
Can I use canned beans in order to skip a step? I also would like to try different beans. Any suggestions other than adzuki?
Hi Fitz,
I think it might work with canned beans but I haven’t tried it yet. And yes, any other beans should work, white navy beans, red beans, or even black-eyed peas.
Hi, I have a question: one website I looked at says: Switch on the hob and as soon as the water starts to boil, switch the timer and cook for further 6 minutes (if using an induction hob or gas). This is for soaked beans. IMO six minutes does not sound like a long time compared to the other occasions on which I’ve made soy tempeh for example. Your thoughts?
Hi Heidi,
I am unsure where you read that the beans need to be cooked for 6 minutes, this sounds way too short and I think you will end up with hard, uncooked beans.
For the black bean tempeh, do I use garden variety (grocery store dried) black beans or do they need to be sproutable? I have the Soybean tempeh in my oven now (used the instant pot for cooking – didn’t add quite enough water but doesn’t seem to have been fatal . . . at the moment). My instant pot doesn’t have a yogurt option and the beach towel method didn’t appeal to me. I warmed my oven then turned off, light on, heating pad in the bottom – tempeh on top rack.
You can just use grocery store black beans (that’s what I used). They don’t have to be sproutable.
Hi there
I’m making tempeh in the Instant Pot for the first time! I’ve made it before using soybeans and different methods, but this is a new approach for me.
It’s been almost 24 hours, and I just checked on it. The tempeh feels warm, which is promising, but there’s a lot of condensation, and it seems quite wet. I’m not sure if this amount of moisture is normal, so I’d love your thoughts on that.
I’ve put the lid back on and will check again in another 24 hours. Also, doesn’t tempeh need more airflow than it can get in such a small enclosed space? Have you ever tried making it in the IP without water? I think I remember you mentioning you might give that a go.
Thanks so much! 🙂
Hi Cand,
You are correct, I do plan to test without adding any water, like some readers have mentioned.
Unfortunately my Instant Pot is currently not working anymore so I cannot test it right now, sorry!
Excited to try this. Do you know if it is freezable?
Yes, you can freeze it!
My instant pot does not have a yogurt option. What setting should I use?
I would then recommend using another method, like an oven, or find a warm place at around 90°F.
Je suis agréablement surprise par le nombre de recettes fantastiques, qu’on peut trouvé chez vous !!! C’est une grande ouverture vers un nouveau monde de dégustation. J’ai réalisé ce tempeh aux pois chiches, aux haricots noirs et j’aimerais beaucoup me lancer dans la culture de tempeh aux lentilles …
Cela a été un grand succès pour tous ces essais, énormément appréciés.
Dis-moi Thomas si tu as déjà fait avec des lentilles ?
Je précise que j’ai deux Instant Pot, cela facilite la vie pour tout faire chez soi.
Mille Mercis à toi
Merci beaucoup Bosha ! 🙂
Je n’ai pas encore testé le tempeh aux lentilles mais je suppose que la méthode est similaire au tempeh de pois chiches.
Content que la recette de tempeh vous ait plu !
Delicious!!!!!!!
Also I can’t find your free cheese making e- book.
Thanks
Thanks Lynn! Just register to the newsletter to receive it!
Hi, it’s possible to use canned beans? Unsalted organic stuff, of course.
Hi Iri,
I personally haven’t tried it. My only concern would be that the beans might be too soft.
Hello, I’m trying out black bean tempeh (soy allergies) and struggling to get any myceliation whatsoever. I’m at hour 27 and no sign of activity yet. Your article above says you didn’t see anything either until hour 30; have you found this is typical of black bean tempeh? (All the recipes I’ve read say tempeh should have a nice healthy mycelium at hour 12, but maybe it’s because they’re using soybeans.)
Thanks in advance.
Hello,
It really depends, sometimes I can see mold appearing after 30 hours, and sometimes it can take up to 48 hours, even with soybeans. The temperature and humidity of the beans can really affect the incubation time.
I did my first black bean tempeh yesterday and today it’s almost completely covered. I have another 2 pounds soaking now alone with a pound of lentils.
I don’t know why I’m unable to reply to your comment so here’s a new one. What I didn’t state before was that when I first tried this recipe, I started by preheating my oven to 150°F, its lowest temperature, then let it cool a bit before I put the loaf inside. However, at least once more, maybe twice, during the 48 hours it cooked, I set the temperature to 150° again, then immediately turned off the oven. It wasn’t until at least 24 hours in that I discovered the bread proofing setting. I was reading online about what can cause the tempeh to smell or taste like alcohol. Apparently it’s either too high a temperature or too long a fermentation. Could have been some of both in this instance.
I tried the recipe again, this time just on the bread proofing setting for two cycles, for a total of 24 hours. After that, I let it sit in the oven with no added heat for maybe another 12 hours. It holds together nicely and don’t smell or taste like alcohol! I threw away what was left of my old loaf, not much since I had forced myself to eat it even though it tasted funny. I cooked the new one with olive oil, liquid aminos, and minced garlic. Tastes great!
I’m actually an omnivore, but aside from breakfast meats, I rarely cook meat. Now that I got the recipe right, next time I think I’ll make at least two loaves of this at once and freeze whatever I don’t readily use. I’ve had soy tempeh in place of my turkey sausage and it tasted really good, so I’ll try this with my breakfast sometime. I have a ton of black beans and pinto beans. I’ll see if it works with pinto beans.
That’s interesting! Thanks for sharing Michelle, I’m sure it will help some readers having that kind of problem.
Thanks for your feedback 🙂
I made this and I think it came out nicely. My oven light turns off automatically after a few hours but my oven has a bread proofing setting which is great for keeping something at a low temperature for up to 12 hours. I let this stuff “cook” for about 48 hours.
One concern I have, though, is that before cooking the tempeh, it smelled a little like alcohol, and after cooking, it had an alcoholic taste. I know alcohol is a by-product of the fermentation process but store-bought soy tempeh doesn’t have this. Is there a reason why this happened?
Great!
Regarding the alcoholic smell and taste, I’m afraid I never experienced this so I don’t know what went wrong. It should have a mushroomy/camembert smell.
Hello Thomas, thank you for this recipe. I have always wanted to try tempeh but cannot consume soya. We love back beans, so this would be perfect.
I have everything ready. I would just like to know if we cook it on HIGH in the instant pot. I would expect that the beans would crack open quite a bit if we did. Is that ok? The beans in your picture look pretty intact.
Did you mean ‘MEDIUM’ when you wrote to pressure cook on ‘MANUAL’? I don’t know of a ‘manual’ mode for my instant pot, so maybe I’m missing something.
Many thanks! The tempeh starter has arrived and I can’t wait to give this a try.
Hi Joyce,
I meant on Normal, sorry. Press the Pressure Cook button and then simply set the time.
I made it and it tastes pretty plain bit good. Maybe it will taste better once I refrigerate it? Also what is the white mold supposed to feel like? It feels a little squishy to me and up close it looks like actual moss but it’s just white color? Is that ok? Is the white stuff supposed to be hard?
The hard mold is not supposed to be hard but soft. If it has a “moss” texture, it’s probably because the mold didn’t grow enough. Maybe try incubating a bit longer next time.
i have had great success with soy beans and chickpeas. i have even made delis tempeh with pistachios and sunflower seeds. but my black bean tempeh never comes out right? it is always to loose (not enough mold growth)? i have been trying over and over for years. any suggestions? what am i doing wrong? all my other tempehs are awesome.
That’s very hard to say, have you tried using a different brand of black beans?
Also make sure your tempeh starter is still good.
This looks fantastic. I can’t wait to try it.
Thanks Katie! 🙂
Hi I’m attempting your recipe today! Question how long do I keep it in the oven for with the light on? Also should I place it in something when I put it in the oven?
Until the tempeh starts to produce its own heat, which can take from 12 to 24 hours.
Will this work with regular tempeh starter? Amazon is out of the one you suggested.
It will!
Hello,
any tips on how to cook this kind of tempeh? Mine came out perfect but after I baked it with little bit of soy sauce and tahini dressing (as I do with other kinds of tempeh), it was just so bitter and not tasty at all.
Thank you!
Hello Aneta,
It’s not normal that your tempeh was bitter, something might have gone wrong during the fermentation.
Thank you so much for sharing this recipe! Honestly it looks pretty beautifu the contrast between the white mold and the black beans
But the most important thing is that you don’t have to dehulling the beans! Nobel prize
Hi,
Can you tell me if the black soya bean needs dehulling like the yellow soy bean please. It would be great if this laborious process could be missed out in the making of black bean tempeh.
Hi Julie,
I honestly have no idea as I never cooked black soya beans, sorry!
Very similar to soy tempeh but much easier as I can’t find dehulled soy.
Will do this often !
Do you still need a bowl of water in the oven for humidity ?
It should work without any water inside the oven.
I tried it and got mold growth, but when I tried to cut it, it fell apart. I did the whole beans and did not process or smash them. Ideas? Should I have let it culture longer? I have made regular tempeh with no problems.
Thanks
This sounds like a problem of temperature, or not letting it culture enough.
How much does two cups of dry beans yield in ounces of tempeh?
I haven’t measured that, sorry.
HI, I just did a 2 cups of dry beans batch and it gave me approx. 3 x 230g bags of tempeh. The recipe works perfectly well.
Hey Thomas, usually with soy you need to dehull the beans. Why not in this case?
Thanks
Because this is black beans 🙂 The mold grows well on it without the need of an extra step.
hi, i have read that we take out the skin, so the mold get into the protein,it also ocures here with the skin?
I never had a problem with the skin on black beans!
No need to De-hull the Soya Beans either. Works fine.
This is an excellent way of making temper! The insta pot method works beautifully. No fail method!! I’ve even done this with red beans!!and
Would this work using canned black beans?
I have never tried but I’m not sure it would work. The high amount of salt could prevent the mold from growing.
Not tried with canned Black Beans, but canned Red beans work. Wash well and allow an extra day for the Mold to grow, Can not see a reason same won’t work for Black ones.