Cooking dry black beans might require a bit more effort than heating up a can, but it is 100% worth the effort. Boiling the beans with some aromatics will give them more flavor and make them more interesting. Use these beans for any recipe that calls for black beans, like thisTaco Casserole, or eat them as a side on their own! If you love the idea of using dried beans but are really not into the time commitment, invest in anInstant Potor another pressure cooker! You get the benefit of cooking your own beans in much less time. The flavor still has time to develop, so it's a major win!
1. Pick 'Em
Since beans are harvested and packaged straight from the ground, some loose stones or small twigs could be mixed in with your beans. Pick through the beans with clean hands to find stray debris, including broken beans.
2. Soak 'Em
Soaking dry beans before cooking is absolutely necessary. Inaddition to helping the beans cook more evenly and for less time, soaking also helps break down and release oligosaccharides. Oligosaccharides are complex carbs found in beansthat are hard to digest and cancause gas and bloating.The day before you plan to cook your beans, place them in a very large bowl or container and add enough water to cover by at least 4". The beans will absorb some, so make sure to add enough. You can't add too much water here, but you can add too little. Use about 4 quarts of water per pound of beans and add two to three tablespoons of salt as a good rule of thumb. Adding salt during soaking, rather than early during cooking,will make thebeans creamier and less likely to explode.Dried beans will expand two to three times their size during soaking, depending on how old the beans are. Older beans will typically absorb more water, growing more than fresh beans. Cover and let sit overnight. If you can't shake the idea of having same-day beans, we also included a quick-soak method in the recipe text and the video above!
3. Flavor 'Em
Drain beans from their soaking liquid into a colander, discarding the soaking liquid, and give them a quick rinse. Add them to a large pot and cover with another 4" of fresh water. The beans will absorb even more liquid this time, so be extra sure to add enough. You can also use chicken or vegetable stock if it does not contain added salt. Add any flavors and aromatics that you like with your water or stock. This recipe calls for a halved onion, garlic cloves, herbs, and bay leaves to add tons of flavor to the beans.
4. Let Simmer
Bring your pot to a boil, then reduce heat and simmer, covered, for about an hour. You can start checking around 45 minutes and let them keep cooking until they are completely tender. Add more water as necessary while they are cooking so that they stay covered in liquid.
5. Season
Once your beans are nice and tender, season with some salt, pepper, and any other seasonings you prefer, dress them with some fresh herbs, and call it a day! Our favorite seasonings include garlic powder, cajun seasoning, cumin, or chili powder, but you really can't go wrong here! Before serving, remove and discard the aromatics with a pair of tongs, especially the bay leaf. Bay leaf doesn't break down well and can be a choking hazard if not removed.
What to eat with black beans?
Beans make a great side to almost anything and go in many dishes. You can use these beans in any recipe that calls for canned black beans, likeburritos,tostadas,black bean and corn salad, or anenchilada casserole. Serve them alongside asimple roast chickenwith rice orblackened tilapia!
Storage
Ladle any leftovers into an airtight resealable container with some of the bean broth. Cooked beans will keep in the refrigerator for up to two weeks and in the freezer for up to six months. Dried beans keep for up to two years if stored in a cool, dry place.
Editor's Note: The introduction to thisrecipe was updated on March 30, 2022 to include more information about the dish.
Made these?Let us know how it went in the comment section below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 7 hrs 10 mins
- Cal/Serv:
- 269
Ingredients
- 1 lb.
dry black beans
- 1
medium onion, quartered
- 4
cloves garlic, crushed
- 2
bay leaves
Kosher salt
Freshly ground black pepper
Directions
- Step1Rinse beans and check for stones and debris.Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.
- Step2Drain beans and return to pot. Cover with 4"of waterand add onion, garlic, and bay leaves. Bring to a boil and cook for 10 minutes, then reduce heat low and cover. Let beans lightly simmer until tender, 1 to 2 hours depending on the size and age of the beans. Stir occasionally and add more water if necessary. When beans are tender,remove aromatics and season to taste with salt and pepper.
For quick-soak method
- Step1Rinse beans and check for stones and debris. Transfer to a medium or large sauce pan and cover with 2" of water. Bring up to a rolling boil and cook for 1 minute, then remove pan from heat and let beans soak for 1 hour.
- Step2Drain beans and return to pot. Cover with 4"of waterand add onion, garlic, and bay leaves. Bring to a boil and cook for 10 minutes, then reduce heat low and cover. Let beans lightly simmer until tender, 1 to 2 hours depending on the size and age of the beans. Stir occasionally and add more water if necessary. When beans are tender,remove aromatics and season to taste with salt and pepper.
