How to Cook Black Beans
from kristineskitchenblog.comLearn how to cook black beans from dry beans in just a few simple steps, no soaking required. This method is so easy and the cooked beans are perfect for using in your favorite black bean recipes.
Servings: 12 servings
Calories: 131kcal
Ingredients
- 1 pound dry black beans
- 9 cups water filtered is best, plus more as needed
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Pick over the beans to check for any small rocks or other debris. Place dry beans in a strainer and rinse well under cold water. Place rinsed beans in a large Dutch oven or other heavy pot.
- Add the water, garlic, salt, cumin, chili powder, dried oregano and pepper. Stir.
- Bring the pot to a boil over medium-high heat. Then reduce the heat to a low simmer. Simmer the beans, uncovered, until tender, stirring occasionally. This usually takes about 1 ½ hours, but can range from 1-2 hours depending on the beans. Start checking on them after 1 hour, doing a taste test to see if they are cooked to your liking. If not, continue cooking, checking on them every 15 minutes or so. Add up to 1 cup more water as needed if the liquid is almost gone and the beans are not yet done.
- Once the beans are done, if there is more liquid than you'd like left in the pot, you can drain some of it off.
Notes
- Cooked black beans can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.
Nutrition
Serving: 1/2 cup | Calories: 131kcal | Carbohydrates: 24g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 206mg | Potassium: 568mg | Fiber: 6g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg
