Black Beans
This can be used for most dry beans.
- Cook Time: 2 hrs
- Total Time: 0 hours
- Yield: 4c 1x
Ingredients
Units
Scale
- 2 cups dry black beans
- 1/2 med/lg onion,
- 5 garlic cloves, smashed with knife
- 1 bay leaf
- salt (or broth)
- water
- 1 tsp baking soda (optional)
Instructions
- Rinse beans.
- Peel onion & garlic. Smash garlic with knife. Cut onion in large chunks.
- Add everything to a pan with a lid. Add enough water to cover the beans by at least 2″.
- * Can season now and/or later.
- * Baking Soda helps to tenderize the beans slightly & cook a bit faster. Also makes them less gassy?
- Cover pot, bring to boil over high heat.
- Reduce heat to a simmer, and cook uncovered, 1-2 hour until beans are tender. Add more water along the way if beans are exposed, stirring occasionally.
- Remove bay leaf & onion/garlic if it hasn’t disintegrated into the bean broth.
- Add more salt if needed.
- Optional: drain liquid, or use beans in their liquid.
Notes
I found soaking black beans is unnecessary. Unsoaked *black* beans retain more color & flavor.
Note 2: Depending on cooking and how large/small your onion and garlic starts as, you may or may not need to remove them at the end of cooking. Sometimes they’ll just cook down into the liquid.
2 c dry beans = 4-5 c cooked beans