How to Make Black Beans (from scratch and fast)
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5
How to Make Black Beans (from scratch and fast)
Description
How to Make Black Beans (from scratch and fast) offers a detailed approach to cooking dried black beans using several methods including stovetop simmering, slow cooking, and pressure cooking. The recipe begins with sorting and washing the beans and optionally soaking them overnight for quicker, more tender results. Cooking involves slowly simmering the beans with a small amount of oil, which helps minimize foam, along with onions, garlic, bay leaves, and spices like cumin.
The beans develop a rich, savory flavor enhanced by the addition of red wine vinegar and chopped cilantro at the end of cooking. The method balances gentle heat to avoid splitting beans while achieving a creamy texture. Multiple cooking methods are presented: simmering stovetop for about an hour, slow cooking for several hours, or pressure cooking in approximately 20-40 minutes depending on bean soaking.
Beyond the stovetop method, the recipe includes ideas such as sautéing onions and garlic first, incorporating diced bacon for added richness, and blending a portion of the beans for a creamier texture if desired. These black beans can be a versatile addition to meals, served as a side, or used in other dishes. The recipe also offers practical advice for storage, recommending refrigeration for up to five days or freezing for six months, and tips on adjusting water levels during long cooking times.
Ingredients
- 16 oz black beans dried
- 6 cups water plus 1-2 cups if needed, especially if not pre-soaking beans
- 2 tablespoon olive oil
- ¼ onion chopped
- 4 garlic cloves, minced
- 1 tablespoon salt use pepper flakes if you enjoy spicy food
- 1 tablespoon black pepper use pepper flakes if you enjoy spicy food
- ½ teaspoon cumin
- 2 bay leaf
- 1 tablespoon red wine vinegar
- 2 tablespoon cilantro chopped
Instructions
- Sort the beans and discard any stones or damaged beans.
- Wash the beans in a colander.
- (OPTIONAL) Then soak them in 3 times their volume of cold water for at least 4 hours or overnight (12 hours or more) so they will become more tender and cook faster. Rinse and drain. Reserve.
- Cook beans: In a large, heavy-bottom pan over medium-high heat, bring the beans, with 6 cups of water and 1 tablespoon of oil, to a boil. Oil reduces foaming during the cooking process!
- Then, cover the pan and reduce heat to medium-low. Let simmer for 60 minutes or until almost tender.
- In a separate nonstick pan, heat 1 tablespoon of oil over medium heat and cook the diced onion until translucent, stirring every now and then. Next, add the garlic and cook for about 60 seconds, stirring every now and then.
- Mix the cooked onion and garlic into the almost cooked beans (about 30 minutes before cooking time comes to an end). Add the bay leaves, and stir in all the seasonings, spices, and the vinegar. The vinegar improves taste and reduces gassy elements. If salt is added at the beginning, it’ll toughen the beans.
- Add 1 to 2 cups of water more, if needed. Cover and let simmer over medium-low heat for those 30 final minutes or until tender.
- Stir and remove the bay leaves. If desired, remove about 1 cup of cooked black beans (grains and broth) and blend in a blender until smooth.
- Add the blended beans back to the cooked beans and stir. This will make the beans thicker and tastier. Right before serving, sprinkle the chopped cilantro or parsley, if desired. Serve over white rice (a staple in Brazil) and with your fave meat, or used as a base for black bean soup and dips.
Notes
- Soaking beans overnight can reduce cooking time and improve tenderness.
- Adding a bit of oil during cooking helps reduce foam on the surface.
- When using a pressure cooker, avoid filling it more than half full for safety and optimal cooking.
- For extra flavor, diced bacon can be cooked with onions and garlic before adding to beans.
- Cooked beans keep well refrigerated for up to 5 days and freeze well for up to 6 months.
- Adjust water levels during slow cooking as needed since evaporation can occur over long periods.
- Blend some cooked beans with broth for a creamier texture if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 885mg | 37% |
| Potassium | 852mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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