How To Cook Black Beans Recipes

BASIC BLACK BEANS

Steps:

• Rinse the beans under the tap. Put them into a bowl large enough to hold them and 4 cups of water. Cover with a plate or plastic wrap and leave to soak overnight. They should double in size.
• Drain the soaked beans, rinse, and put them into a heavy pot with onion and bay leaf. Add enough water just to cover the beans, and drizzle olive oil.
• Bring the beans to a boil. Remove any scum that forms. Boil for 10 minutes, cover and turn the heat down to low. Simmer until the beans are tender but not falling apart, 1 to 1.5 hours depending on the age of the beans.
• Remove the onion and bay leaf. Add the sea salt. Use the beans or store them in the fridge or freezer.

BLACK BEANS

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

HOW TO COOK BLACK BEANS FROM SCRATCH

Steps:

• Add the beans, garlic cloves, onion half, and bay leaf to a large pot and cover with 3 to 4 inches of water. Cover and bring to a boil over high heat. Uncover, stir the beans, and reduce the heat to keep the beans at a low simmer.
• Cook, stirring occasionally, at a low simmer until the beans are tender, 1 1/2 to 2 hours. As they cook, if you notice the beans look a little dry, add a bit more water to the pot.
• Remove the garlic cloves, onion, and bay leaf. Add the juice of half a lime and season the beans with salt. Start with 1/4 teaspoon and go from there based on your tastes.
• Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, increase the heat to medium, and then simmer until the liquid around the beans has thickened and sticks to the beans. Serve with additional lime juice squeezed over the top if needed.
• Rinse the dried beans then add to a 6-quart pressure cooker (we have an Instant Pot). Add the garlic cloves, onion half, and bay leaf. Add enough water so that the beans are covered by 1 1/2 inches, but do not fill past the "max fill line." Add 1 teaspoon of neutral oil like vegetable or olive oil (this prevents the beans from foaming).
• Seal the lid and cook on High Pressure for 30 minutes, and then allow the cooker to naturally release (you can tell when it is safe to open the cooker when the steam release valve drops). We recommend you read the user manual of your specific pressure cooker before using this method.
• Remove the onion, garlic cloves, and bay leaf, and then discard them. Add the juice of half a lime and season the beans and liquid with salt. Start with 1/4 teaspoon and go from there based on your tastes.
• Serve straightaway or to make the creamy gravy that surrounds the beans in our photos, turn the pressure cooker to SAUTE and simmer, without the lid until the liquid thickens and starts to stick to the beans. Serve with additional lime juice as needed.

HOW TO COOK BLACK BEANS

Steps:

• First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
• Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
• Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
• Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
• Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
• Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
• Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
• Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***

QUICK AND EASY SEASONED BLACK BEANS

Steps:

• In sauté pan heat garlic in oil on medium heat.
• Add onion and jalapeño as oil begins to warm.
• Add oregano and cumin and sauté, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick.
• Add contents of cans of black beans and bring to a boil.
• Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
• Add chopped cilantro and lime juice and stir.
• Serve.

MEXICAN BLACK BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat.
• Add garlic, chili and cumin and sauté 30 seconds.
• Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
• Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
• I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

BLACK BEAN BREAKFAST TOSTADAS

Steps:

• Divide tostada shells between 4 plates.
• Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
• Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
• Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.