How to Cook Black Beans
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How to Cook Black Beans
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This standout recipe is inspired by the creamy and flavorful black beans served at South of Nick’s—you will be obsessed! I’ve perfected it to deliver the same restaurant-quality taste at home by pureeing a portion of the beans for ultra creaminess without mushiness and adept seasonings elevated with cilantro and lime juice. Best of all, this recipe can be made using dried beans or canned beans on your table in 20 minutes!
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Ingredients
- 4 (15 oz.) cans black beans (See Notes for dried beans)
- 1 tablespoon olive oil
- 1/2 large yellow onion, chopped (may sub 1 tsp onion powder)
- 3 garlic cloves, minced (may sub 3/4 tsp garlic powder)
- 1 tsp EACH chili powder, ground cumin, salt
- 1/2 tsp EACH smoked paprika, dried oregano
- 1 cup low sodium-chicken broth (or water + 1/2 tsp chicken bouillon)
- 2 tablespoons lime juice
- 1-2 tablespoons minced cilantro (optional)
- For garnish: Cotija cheese, cilantro, jalapenos, tomatoes sour cream, etc.
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Instructions
- Using a blender, puree 1 can of undrained black beans until smooth; set aside. Rinse and drain the other 3 cans.
- Heat one tablespoon olive oil in a large saucepan over medium-high heat. Sauté the onions for 5-7 minutes, until softened. Add the garlic and spices and sauté for 30 seconds.
- Stir in the beans, bean puree, and chicken broth.
- Bring to a boil, then reduce to a gentle simmer for 8-10 minutes, stirring occasionally (it will seem like a LOT of liquid but it will reduce). Stir in the lime juice and optional cilantro.
- Taste and add salt, cayenne, and/or lime juice as desired. The beans will thicken significantly upon standing, so add additional water to adjust to the desired consistency (we love them thick and creamy!).
Notes
- Dried Black Beans: In my experience, soaking black beans is an unnecessary extra step. I prefer not to soak dried black beans because this creates a richer, creamier liquid, which makes richer, creamier, more flavorful beans. Additionally, un-soaked beans only require a little longer (20-30 minutes) to cook.
- Cooking Times and Tips: Cooking times will always differ, and ancient beans will never soften completely/thoroughly cook. To reduce this risk, purchase the beans from a store with good turnover. Always check your bags for a harvest or expiration date and cook the beans within a year of harvest. In the meantime, store your beans in a dark, cool place in the pantry in an air-tight container.
- Using Hard Water Slows the Cooking Process. Crazy, huh?! The minerals in hard tap water can increase the simmering time from 30-60 minutes! If you use filtered water, the beans can cook in closer to 60 minutes.
- 1 pound dried black beans
- 1/2 medium yellow onion, sliced through the root end so the onion doesn’t fall apart
- 3 cloves garlic, peeled and gently smashed
- 2 bay leaves
- 9 cups water, plus more as needed
- 1 tsp EACH chili powder, ground cumin, salt
- 1/2 tsp EACH smoked paprika, granulated chicken bouillon (optional)
- 2 tablespoons lime juice
- 1-2 tablespoons minced cilantro (optional)
- For garnish: Cotija cheese, cilantro, jalapenos, tomatoes sour cream, etc.
- I suggest not soaking the beans.
- Add the beans to a colander and remove any stones or debris. Rinse the beans and transfer them to a large Dutch oven.
- Add the onion, garlic, bay leaves, and water.
- Cover the pot to bring it to a boil over high heat, then remove the lid and reduce the heat to maintain a gentle simmer. Simmer for 1 ½ to 2 hours, uncovered, until the beans are very tender, stirring occasionally, adding additional water as needed (expect to add water a few times). The cooking time will vary depending on the freshness and quality of the beans, the pot, and simmer.
- To test for doneness, press a couple of beans against the pot's side using a spoon or fork. If they smash easily, they’re done. I also recommend rinsing a few beans until cool and taste for texture.
- Remove the onion, garlic, and bay leaves. Add 1½ cups of the beans and 1 cup liquid to a blender. Puree until smooth and creamy, removing the center cap and covering with a paper towel to allow steam to escape (or it can explode). Add additional liquid as needed.
- Add the pureed beans back to the pot, followed by the spices and chicken bouillon. There should be about 1 cup of liquid; if not, add additional liquid as needed. Simmer gently for 10 minutes or until thickened to the desired consistency (and to meld the flavors).
- When ready to serve, stir in lime juice and cilantro.
- Taste and add salt, cayenne, and/or lime juice as desired. The beans will thicken significantly upon standing, so add additional water to adjust to the desired consistency (we love them thick and creamy!).
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