Basic Black Beans

Basic Black Beans

Simmered until creamy, these black beans make a tender, savory side ready for any Latin-inspired meal.

Total 8 hr 30 min Makes 6 servings Calories 220/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Dried black beans are simmered slowly with onion, garlic, and bay leaf until tender and creamy, developing a deep, savory flavor without any canned-bean tinniness. Serve them as a side dish, spoon them over rice, or use them as a base for burritos, soups, and salads.

Ingredients

  • 1 pound dried black beans, rinsed and sorted
  • 8 cups water
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

Method

  1. Place the rinsed and sorted black beans in a large bowl, cover with cold water by at least 2 inches, and soak at room temperature for 8 hours or overnight.

  2. Drain and rinse the soaked beans, then transfer them to a 6-quart saucepan.

  3. Add the water, chopped onion, minced garlic, and bay leaf to the pot.

  4. Bring to a boil over high heat, then reduce the heat to low, cover partially, and simmer until the beans are tender, 1 1/2 to 2 hours, stirring occasionally and adding more water if needed to keep beans submerged.

  5. Stir in the cumin, olive oil, salt, and black pepper.

  6. Continue simmering uncovered until the liquid thickens slightly and the beans are creamy, about 15 minutes.

  7. Remove the bay leaf, taste, and adjust salt and pepper as needed before serving.

Rate this recipe

★ 3.7 (1)

Basic Black Beans

Dried black beans are simmered slowly with onion, garlic, and bay leaf until tender and creamy, developing a deep, savory flavor without any canned-bean tinniness. Serve them as a side dish, spoon them over rice, or use them as a base for burritos, soups, and salads.

8 hr 30 min 6 servings 220 cal

Ingredients

  • 1 pound dried black beans, rinsed and sorted
  • 8 cups water
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Place the rinsed and sorted black beans in a large bowl, cover with cold water by at least 2 inches, and soak at room temperature for 8 hours or overnight.

  2. 2

    Drain and rinse the soaked beans, then transfer them to a 6-quart saucepan.

  3. 3

    Add the water, chopped onion, minced garlic, and bay leaf to the pot.

  4. 4

    Bring to a boil over high heat, then reduce the heat to low, cover partially, and simmer until the beans are tender, 1 1/2 to 2 hours, stirring occasionally and adding more water if needed to keep beans submerged.

  5. 5

    Stir in the cumin, olive oil, salt, and black pepper.

  6. 6

    Continue simmering uncovered until the liquid thickens slightly and the beans are creamy, about 15 minutes.

  7. 7

    Remove the bay leaf, taste, and adjust salt and pepper as needed before serving.