How to Cook Black Beans
User Reviews
4.9
How to Cook Black Beans
Description
To prepare black beans, start by sorting and rinsing the dried beans to remove any debris. The beans are then combined with water, ground cumin, olive oil, salt, and pepper in a large pot. An optional kombu piece is added to aid digestion and contribute subtle mineral flavor. The mixture is brought to a boil and then simmered uncovered for approximately 1 to 2.5 hours, checking frequently for tenderness and adding water as needed to keep the beans submerged.
Kombu is removed before the beans finish cooking when garlic is added during the last few minutes to preserve its aroma. After cooking, the beans are seasoned further with chili powder, Mexican oregano, salt, pepper, lime juice, zest, and fresh cilantro depending on preference. The beans can be stored in their cooking liquid in the refrigerator or freezer for later use.
This method makes soft, flavorful black beans suitable for side dishes, bases for other recipes, or as a protein source. The slow simmer ensures even cooking and tender beans with a thickened cooking liquid that enhances mouthfeel and flavor. Using whole dried beans, proper seasonings, and optional aromatics produces a well-rounded dish that can be adjusted to various flavor profiles.
Ingredients
- 2 cups black beans dried
- 8 cups water plus more as needed
- 2 teaspoons cumin ground
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons salt sea salt
- black pepper freshly ground
- 1 (3-inch) piece kombu rinsed, optional (see note)
- 3 garlic grated, cloves
Optional add-ins:
- chili powder
- Mexican oregano
- lime juice and zest
- cilantro chopped, fresh
Instructions
- Place the beans in a large colander and sort through them to remove and discard any stones or debris.
- Rinse the beans and transfer them to a large pot or Dutch oven. Add the water, cumin, olive oil, salt, and several grinds of pepper and bring to a boil. Reduce the heat, add the kombu, if using, and simmer, uncovered, until the beans are tender. I like to check mine starting at 1 hour, and every 15 minutes after that. Depending on the freshness of your beans, it could take up to 2½ hours. Add more water to the pot, as needed, to keep your beans submerged.
- Remove the kombu and add the garlic during the last few minutes of cooking.
- Season the beans as you like, adding chili powder, oregano, and more salt and pepper, if desired. Let the beans cool in the cooking liquid (I like how it gets nice and thick). Just before serving, stir in lime juice, zest, and cilantro, if desired.
Notes
- Store cooked beans in an airtight container for up to 5 days refrigerated or freeze for months.
- Kombu is optional but helps beans cook more digestibly; remove it before boiling to prevent bitterness.
- Adjust cooking time based on bean freshness, checking for tenderness periodically.
- Add spices like chili powder, oregano, lime juice, and cilantro to suit your flavor preference.
User Reviews
Overall Rating
4.9
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