How to Cook Dried Black Beans
This post is specifically about black beans, which happen to be one of the most forgiving varieties to cook from dried. They have thinner skins than many other beans, they simmer up reliably, and they take well to a wide range of seasonings.
Ingredients
- 1 pound dried black beans picked over and rinsed
- 6 to 8 cups water enough to cover beans by about 2 inches
- 1 teaspoon salt for beans to boil
- 1 teaspoon salt additional for cooking
- 2 bay leaves optional
- 1 onion chopped or halved (optional, see note)
- 1 teaspoon ground cumin optional
- 1 dried ancho chili optional
- 1 head of garlic top sliced off, or 2 teaspoons chopped garlic (optional)
- a squeeze of lime
- chopped cilantro
Instructions
- Pick over the dried black beans and remove any debris or shriveled beans. Rinse well.
- Add the beans to a large pot and cover with 6 to 8 cups of water. You want at least 2 inches of water above the beans.6 to 8 cups water, 1 pound dried black beans
- Add 1 teaspoon of salt, along with the bay leaves, onion, cumin, ancho chili, and garlic if using.1 teaspoon salt, 2 bay leaves, 1 onion, 1 teaspoon ground cumin, 1 dried ancho chili, 1 head of garlic
- Bring to a boil over high heat. Reduce heat to a gentle simmer, partially cover, and cook until the beans are tender, 1 to 2 hours.
- About 45 minutes into cooking, add the remaining 1 teaspoon of salt.1 teaspoon salt
- Start checking for doneness around 45 minutes if you soaked the beans, or around an hour if you didn’t. The beans are done when they’re creamy and tender all the way through.
- Remove the bay leaves, ancho chili, garlic head, and onion halves (if left whole) before serving.
- Serve in bowls with a squeeze of lime and chopped cilantro.a squeeze of lime, chopped cilantro
Notes
Notes
Onion: Leave it in halves if cooking beans for other recipes (flavors the broth, no visible pieces). Chop it if eating the beans as a bowl of brothy beans. Soaking is optional. Soaking reduces cooking time but isn’t necessary, especially for black beans. See the full post for details, or try the quick soak method. Cook times vary. Younger soaked beans can be tender in about an hour. Older unsoaked beans may need closer to two hours. Storage: Refrigerate in a tightly sealed container with the cooking liquid for 4 to 5 days. Freeze in 1.5-cup portions with liquid for longer storage.
Onion: Leave it in halves if cooking beans for other recipes (flavors the broth, no visible pieces). Chop it if eating the beans as a bowl of brothy beans. Soaking is optional. Soaking reduces cooking time but isn’t necessary, especially for black beans. See the full post for details, or try the quick soak method. Cook times vary. Younger soaked beans can be tender in about an hour. Older unsoaked beans may need closer to two hours. Storage: Refrigerate in a tightly sealed container with the cooking liquid for 4 to 5 days. Freeze in 1.5-cup portions with liquid for longer storage.
Nutrition
Calories: 286kcalCarbohydrates: 53gProtein: 17gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 797mgPotassium: 1265mgFiber: 14gSugar: 5gVitamin A: 1565IUVitamin C: 3mgCalcium: 112mgIron: 4mg
Tried this recipe?Let us know how it was!
